Ingredients
Equipment
Method
- In a medium saucepan, combine the heavy cream, whole milk, granulated sugar, and light corn syrup. Whisk gently over medium heat until the sugar is completely dissolved and the mixture is warm but not boiling. This usually takes about 5-7 minutes. Avoid boiling the mixture, as this can affect the texture of your ice cream.2 cups heavy cream, 1 cup whole milk, 3/4 cup granulated sugar, 1/4 cup light corn syrup
- Remove the saucepan from the heat. Stir in the peppermint extract and vanilla extract. If you desire a vibrant green hue, add green food coloring a few drops at a time, stirring until you achieve your preferred shade. Taste the mixture at this point and adjust the mint flavor if needed by adding a tiny bit more extract.1 teaspoon peppermint extract, 1/2 teaspoon vanilla extract, green food coloring
- Pour the ice cream base into a clean bowl or container. Cover it tightly with plastic wrap, pressing the wrap directly onto the surface of the liquid to prevent a skin from forming. Refrigerate the base for at least 4 hours, or preferably overnight, until it is thoroughly chilled. This chilling step is crucial for achieving the best texture when churning.
- Once the base is well-chilled, pour it into your ice cream maker. Follow the manufacturer's instructions for your specific ice cream maker. This usually involves churning for 20-30 minutes, or until the ice cream reaches a soft-serve consistency.
- During the last 5 minutes of churning, add the mini chocolate chips (or chopped chocolate) to the ice cream maker. This allows them to be evenly distributed throughout the ice cream without getting completely frozen and hard.1/2 cup mini chocolate chips, or chopped chocolate
- Transfer the churned ice cream to a freezer-safe container. Press a piece of parchment paper or plastic wrap directly onto the surface to prevent ice crystals, then cover the container tightly with a lid. Freeze for at least 4-6 hours, or until the ice cream is firm enough to scoop.
Notes
Store unfrozen base in the refrigerator for up to 2 days. Consume fresh ice cream within 1-2 weeks. For long-term storage, freeze churned ice cream for up to 1-2 months.
