Chocolate Chip Mint Ice Cream

Ice cream maker recipe prepared from half-and-half, sweetened condensed milk, whipped topping mix, peppermint extract, green food coloring, semisweet chocolate.

Ingredients -

2 cups Half-and-Half
1 (14 ounces) can Sweetened Condensed Milk
1 (1.3 ounces) envelope Whipped Topping Mix
1/4 teaspoon Peppermint Extract
2 drops Green Food Coloring
1 (1 ounces) Square Semisweet Chocolate, coarsely chopped

Preparation:

1. Beat the half-and-half, milk, whipped topping mix, extract and food coloring in a small mixing bowl on high speed for 3 minutes.

2. Cover and refrigerate overnight.

3. Pour the mixture into the cylinder of an ice cream maker.

4. Freeze according to manufacturer's directions.

5. Stir in the chocolate.

6. Allow to firm up in refrigerator freezer for 24 hours before serving.

Ice Cream Making Tip -

Peppermint Extract

Dried or fresh peppermint leaves are combined with alcohol to extract the essential oils and produce peppermint extract. Extracts are used in ice cream making to add flavor and depth, and to complement other ingredients.

Ice Cream Making Tip -

Semisweet Chocolate

Semisweet chocolate contains a minimum of 43 percent cocoa solids. Bittersweet and bitter chocolate are included in this category of chocolate. Some semisweet chocolates will contain as much as 70 percent cocoa solids. The quality and flavor of semisweet chocolate can vary greatly. Store semisweet chocolate in a cool, dry location.

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