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Yield: 8 servings
[edit] Ingredients
2 |
|
1 |
pint Whipping cream |
1 |
cup Light cream |
½ |
cup Sugar |
¼ |
cup Corn syrup |
1 |
teaspoon Vanilla extract |
⅓ |
cup Creme de menthe -- * see |
|
Note |
¼ |
cup Miniature chocolate chips |
|
|
|
(optional) |
[edit] Preparation
Step 1 |
Beat eggs until light, about 4 minutes; beat in sugar gradually. Add creams, corn syrup, vanilla, creme de menthe, and optional food coloring. |
Step 2 |
Pour into 4 quart ice cream freezer container, and freeze according to manufacturer's directions. Remove dasher. Stir in chocolate chips. Cover. |
Step 3 |
Pack with additional salt and ice, using 1 part rock salt to 4 parts ice. |
Step 4 |
Let ripen 3 hours. |
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[edit] About Mint Chocolate Chip Ice Cream
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