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Homemade
Mint Chocolate Chip Ice Cream
By Kids
Cooking Activities
Creamy homemade mint ice cream with mini chocolate
chips. This recipe uses a cooked custard base, so
it’s best made with adult help at the stove. The
result is smooth, scoopable, and perfect for St.
Patrick’s Day desserts.
- Category:
Dessert
- Churn:
Ice cream maker
- Skill Level:
Intermediate
Prep: 15 minutes | Cook:
10–15 minutes | Chill: 2 hours | Freeze/Churn:
per machine | Yield: About
1 quart
Ingredients
- 3 eggs, lightly
beaten
- 1¾ cups milk
- ¾ cup sugar
- Pinch of salt
- 1¾ cups heavy
whipping cream
- 1 teaspoon vanilla
extract
- ¼ teaspoon
peppermint extract
- 4 drops green food
coloring (optional)
- ½ cup mini semisweet
chocolate chips
Instructions
- In a saucepan,
whisk together eggs, milk, sugar, and salt.
- Cook over
medium heat, stirring constantly, until the
mixture reaches 160°F and coats the back of a
spoon.
- Remove from
heat and cool to room temperature.
- Stir in cream,
vanilla, peppermint extract, and green food
coloring (if using).
- Cover and chill
for 2 hours (or until very cold).
- Stir in
chocolate chips, then churn/freeze in an ice
cream maker according to manufacturer
directions.
- Transfer to a
container and freeze until firm enough to scoop.
Kid-Friendly Tips
- Kids can measure ingredients and add food
coloring drop-by-drop
- Adults should handle cooking the custard on
the stove
- Let kids pour the chilled mixture into the ice
cream maker and add chocolate chips
Notes
Peppermint extract is
strong—measure carefully. For softer ice cream,
let it sit on the counter 5 minutes before
scooping.
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Recipe,
image and content from Kids-Cooking-Activities.com
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