That's what we did last weekend. Only we had a slight problem - I couldn't find the little Cuisinart booklet that was enclosed with my ice cream maker. I rely on that for recipes, which are usually something banal like vanilla, chocolate or strawberry. It dawned on me to consult the Cuisinart Web site and, lo and behold, it was loaded with recipes, and not just for frozen goodies. I never knew Cuisinart sold so many products, and they've got recipes for all of them. I might return for additional ideas.
Okay, back to the ice cream. I scrolled down the lengthy recipe list and settled on Easy Mint Chocolate Chip. Now are you screaming why? Because several months ago I purchased a bottle of good peppermint extract and had yet to open it. I can't have that burning a hole in my pantry. I had all the ingredients except for mini-chocolate chips, so I popped into Publix and prepared to churn.
The result was a creamy, minty taste sensation that screamed Labor Day! Salute the end of summer by hauling out your ice cream maker and enjoy.
Easy Mint Chocolate Chip Ice Cream
2 C 2% milk (I used whole milk - oink!)
2 C heavy cream
1 C sugar
1/2 tsp. salt
1 tsp. vanilla extract
1 tsp. peppermint extract (you can substitute mint extract)
3 drops green food coloring (optional - but colorful!)
1 C miniature semisweet chocolate chips
- In a large bowl, stir together the milk, cream, sugar, salt, vanilla extract and peppermint extract until the sugar has dissolved. Color to your liking with green food coloring.
- Pour the mixture into an ice cream maker, and freeze according to the manufacturer's instructions. After about 10 minutes into the freezing, add the chocolate chips. After the ice cream has thickened, about 30 minutes later, spoon into a container, and freeze for two hours.