Fresh Mint Chocolate Chip Ice Cream Recipe

Summary

Preparation Time1 Hr 0 MinDifficulty LevelEasy
Health IndexHealthyCuisine
CourseMethod
SpecialityVegetarian
Main IngredientInterest Group

Ingredients

 Heavy cream3 Cup (48 tbs)
 Coarsely chopped fresh mint leaves2 Cup (32 tbs) (Packed For Measuring)
 Egg yolks6 Large
 Granulated sugar substitute2⁄3 Cup (10.67 tbs)
 Salt1⁄4 Teaspoon
 Peppermint extract1 Teaspoon
 Chocolate candy2 Ounce, coarsely chopped (2 Bars, 1 Ounce Each, Atkins Endulge)

Nutrition Facts

Serving size: Complete recipe

Calories 3108 Calories from Fat 2728

% Daily Value*

Total Fat 310 g477.3%

Saturated Fat 186 g929.8%

Trans Fat 0 g

Cholesterol 2097 mg

Sodium 829 mg34.5%

Total Carbohydrates 69 g22.8%

Dietary Fiber 7.9 g31.7%

Sugars 33 g

Protein 33 g67%

Vitamin A 288.6% Vitamin C 39%

Calcium 74.4% Iron 40.5%

*Based on a 2000 Calorie diet

Directions

1. Bring cream to a simmer in a medium saucepan. Put mint in a large bowl and pour cream over. Let steep for 10 minutes. Strain cream back into the saucepan; return to low heat and bring back to a simmer.
2. Whisk yolks, sugar substitute, and salt in a bowl, then gradually whisk in half of the hot cream. Return to pan and cook over very low heat until mixture reaches 170°F on an instant-read thermometer or until thickened, about 1 minute; do not boil. Strain mixture through a fine mesh strainer into a bowl. Stir in peppermint extract, if using; cover and chill until cold.
3. Pour mixture into an ice-cream maker and churn according to manufacturer's instructions. Add the chocolate during the last 5 minutes of churning, when ice cream is thick and creamy. Transfer to a container and let the ice cream firm in the freezer for 1 hour before serving.
Quantcast