thepioneerwoman
Chocolate-Mint Ice Cream
Cool down this summer with Chocolate-Mint Ice Cream! Your whole family will love it.
👥 12 Servings⏱️ Prep & Cook: 9h 30m⏳ Prep: 30 min👤 Ree Drummond📖 thepioneerwoman
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●saucepan
- ●bowl
- ●wooden spoon
- ●strainer
- ●whisk
- ●pan
- ●baking dish
📝 Preparation Steps
1
Heat the half-and-half and sugar in a large saucepan over low heat, stirring occasionally, until just simmering. Remove from the heat.
2
Beat the egg yolks in a large bowl with a mixer on medium-high speed until pale yellow and thick, 3 to ⏱️ 5 minutes. Temper the egg yolks by slowly drizzling in 1 cup of the hot half-and-half mixture, whisking constantly. Pour the tempered egg yolk mixture into the saucepan with the rest of the half-and-half mixture, whisking gently as you add it. Simmer over low heat, stirring constantly with a wooden spoon, until very thick, about ⏱️ 5 minutes. The mixture should be thick enough to coat the back of the spoon but not as thick as pudding.
large egg yolks5
3
Pour the mixture through a fine-mesh strainer into a medium bowl. Add 1¾ cups heavy cream and the vanilla, stir to combine and set aside.
4
Heat the remaining 2 tablespoons heavy cream with the chocolate chips in a heatproof bowl set over a saucepan of simmering water, stirring, until smooth and melted, 3 to ⏱️ 5 minutes. Remove from the heat. Add 1 cup of the prepared custard and whisk to combine, then pour the chocolate custard into the remaining vanilla custard, whisking to combine. Whisk in the cocoa powder.
5
Churn the mixture in an ice cream maker according to the manufacturer’s directions. Stir in the chopped candy and transfer to a freezer-safe baking dish or loaf pan. Cover and freeze until firm enough to scoop, at least ⏱️ 8 hours.
Reviews & Ratings
Share your thoughts and feedback about this recipe
Write a Review
Community Feedback
0 ReviewsLoading reviews...