Mint Chocolate Chip Ice Cream

Ingredients: 1-3/4 cups whole milk, 3/4 cup sugar, pinch salt, and 3 big lightly beaten eggs at room temperature, 1 3/4 cups heavy whipping cream  

1 teaspoon vanilla extract, 1/4 teaspoon peppermint extract, 4 drops green food coloring (optional), and 1/2 cup small semisweet chocolate chips.  

In a small saucepan, bring the milk to 175°F. Stir in the sugar and salt until dissolved. Whisk a small quantity of the heated mixture into the eggs.  


Return everything to the pan while whisking frequently.   

Cook and whisk over low heat until the mixture coats the back of a metal spoon and reaches at least 160°, about 2-3 minutes. Remove from the heat.  

Place the pan in a bowl of ice water to cool fast, stirring for 2 minutes. Add whipped cream, extracts, and food coloring if desired.   

Press plastic wrap onto the custard's surface. Refrigerate for a few hours, preferably overnight.  

Stir in the chocolate chips. Fill ice cream freezer cylinder two-thirds full and freeze according to manufacturer's instructions. 

Refrigerate the leftover mixture until ready to freeze. Transfer the ice cream to a freezer container and freeze for 2-4 hours before serving.  

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