We just made a small batch of homemade ice cream, and every time we make this I cannot believe its delicousness!!
If you want to binge eat ice cream, this probably isn’t the way to go, but if you really, truly want to appreciate and savor ice cream, you must try to make it from scratch.
Our family does not have an ice cream maker, and for as rarely as we make this and as delicious as it still comes out, I really don’t think it’s necessary. I’ve pieced this recipe together from different sources, which, I, unfortunately, have not done a good job documenting. Again, my apologies. I’m usually very good at referencing my recipes.
This recipe is for Mint Ice Cream. (Alana Chernila has some great ice cream recipes in her cookbook, and there are plenty of choices online.) Many of the online mint recipes call for green food coloring, but I truly don’t think it’s necessary, and I do my best to avoid food dyes when possible.
Ok, so, here’s the recipe:
Heat gently, until sugar dissolves. Remove from heat.
Then, add:
3/4 tsp peppermint extract
Stir well. Let cool, if needed. Pour into heat-resistant/freezer-safe container, like Pyrex.
Freeze for one hour. Remove and stir.
Freeze for another hour. Remove and stir. Add:
1 cup mini chocolate chips or chopped chocolate
Repeat the freeze and stir process about two more times before letting the ice cream sit in the freezer for a longer period of time–5 or 6 hours.
Or, if you like soft ice cream and are feeling impatient, as I usually am, just skip letting the ice cream sit for those extra 5 hours and enjoy this scrumptious treat as is!
