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Fresh Mint Chocolate Chip Ice Cream

Diet.Guru's picture
Ingredients
  Heavy cream 3 Cup (48 tbs)
  Coarsely chopped fresh mint leaves 2 Cup (32 tbs) (Packed For Measuring)
  Egg yolks 6 Large
  Granulated sugar substitute 2⁄3 Cup (10.67 tbs)
  Salt 1⁄4 Teaspoon
  Peppermint extract 1 Teaspoon
  Chocolate candy 2 Ounce, coarsely chopped (2 Bars, 1 Ounce Each, Atkins Endulge)
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.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Dessert
Method: 
Chilling
Interest: 
Holiday, Party, Healthy
Restriction: 
Lacto Ovo Vegetarian
Ingredient: 
Chocolate
Preparation Time: 
60 Minutes

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