Mint Chocolate Chip Ice Cream

Summer is the perfect time to make homemade ice cream and who says you have to stop at vanilla? 

The recipe is simple, but patience is needed because once you make the mix you still have a long way to go before you can actually eat the ice cream. 

Ingredients
3 cups half and half
1 cup heavy cream
8 large egg yolks
9 ounces sugar
2 1/2 teaspoons peppermint extract
green food coloring
1 cup mini chocolate morsels

Place half and half and heavy cream in a medium sauce pan over medium heat.  Bring to a simmer and remove from heat.  Whisk the egg yolks until they lighten in color.  Gradually add sugar and whisk to combine. Gradually add the cream mixture to the eggs until 1/3 has been added.  Pour in the rest and return the mixture to the saucepan and place over low heat.  Continue to cook, stirring constantly, until the mixture coats the spoon.  Pour mixture into a container and allow to sit for 30 minutes.  Add food coloring until you reach your desired color.  Add peppermint extract. Place in the refrigerator for 2 hours or more (the longer you leave it in the refrigerator the faster it will freeze in the ice cream machine).  Pour into the ice cream machine and follow manufacturer’s instructions.  Add the mini chocolate chips towards the end of the mixing time.

Next I plan to tackle strawberry or chocolate ice cream!  Sorry, Ben, no plain vanilla for you!