I have to be honest, I wasn’t a fan of homemade ice cream the first time I made it. In fact, my ice cream maker sat in the top of a barn for about 8 years after the overwhelmingly creamy, ultra-thick blackberry misadventure of 2006. The recipe had too much heavy cream ratio for this girl. Bleh. I decided to try making ice cream again one last time – my way – before putting my practically new ice cream machine into a garage sale. And it was good. It was more than good. It was perfect.
I did a very (un)scientific poll to find out what everyone’s favorite ice cream flavors were – I posted a Facebook status to ask my friends. So, without further ado, I now introduce you to everyone’s favorite ice cream… chocolate chip mint.
- 2 3/4 cups sugar
- 1 teaspoon salt
- 4 cups heavy whipping cream
- 5 cups milk
- 1 tablespoon peppermint extract
- Small amount of green food coloring (optional for your visual well being)
- 1 1/2 cups mini semi-sweet chocolate chips
- 10-pound bag ice cubes, for chilling
- 3 cups Ice cream salt, for chilling
Put all ingredients into ice cream canister and stir well. Place the blade in & lid on canister tightly so that no ice cream salts get inside.
Finish putting ice cream maker together completely. Plug in the machine to make sure everything is set up correctly. If successful, unplug for now and go to the next step.
Place ice all around the bottom of the canister. Carefully pour a layer of ice cream salt over the ice. Continue these layers until you reach the top of the canister. Plug ice cream maker in again and allow it to churn until it stops (or almost stops) on its own. This will take about 20-40 minutes. You can serve right away, but it is best to freeze in an air-tight container for a couple of hours first so ice cream can firm up.
Oh, that joy that fills my soul… er… um… ice cream maker. I may need to make some to sell at my next garage sale.