BUT by shaving the chocolate it literally will melt in your mouth (must use milk choc tho) and deceasing the vanilla to 1/2 tsp and mint to 3/4 tsp makes it mellow minty--YUM! Continue to freeze until desired consistency or the unit stops. We had issues with the peppermint extract in this recipe. CONTAINS STATEMENT: MILK, SOY. Super after a heavy meal...or any time really! For the chocolate I used a bar of Ghirardelli semi-sweet chocolate that I chopped up using my Pampered Chef food chopper. Your daily values may be higher or lower depending on your calorie needs. Update: I attempted to decrease the fat by using 1/2 and 1/2. BUT by shaving the chocolate it literally will melt in your mouth (must use milk choc tho) and deceasing the vanilla to 1/2 tsp and mint to 3/4 tsp makes it mellow minty--YUM! The mouth full of grit made it impossible to taste any creaminess in the base. After the ice cream has thickened, about 30 minutes later, spoon into a container, and freeze for 2 hours. 439 calories; protein 4.1g 8% DV; carbohydrates 43.2g 14% DV; fat 29.7g 46% DV; cholesterol 86.4mg 29% DV; sodium 195.4mg 8% DV. chips in the blender so I had tiny bits of chocolate as well as some larger pieces. This is a KEEPER recipe. 2 cups 2% milk. Won't do that again. I also made Cookies 'n Cream ice cream instead of using chocolate chips I used crushed oreo's and i used vanilla extract in the place of the mint extract. My proportions of cream and half and half provide the velvety rich smoothness and flavor without leaving a greasy mouth feel. Much better with mint extract! Information is not currently available for this nutrient. Ingredients Milk, Cream, Skim Milk, Sugar, Corn Syrup, Chocolate Coated Almonds (Chocolate Coating [Sugar, Chocolate Liquor, Cocoa Butter, Soy Lecithin], Dry Roasted Almonds, Salt), Cocoa (Processed With Alkali), Whey Protein Concentrate, Whey, Buttermilk, Guar Gum, Mono and … Info. This was fabulous! We tried again, this time with mint extract instead of peppermint, and what a difference. In a large bowl, combine the cream, milk, sugar, and vanilla. The 2% milk makes the ice cream taste 'lighter' I think. Beat the eggs on medium speed for a minute or two, gradually add 3/4 cup sugar, then mix well for another minute or so. In a large bowl, stir together the milk, cream, sugar, salt, vanilla extract and peppermint extract until the sugar has dissolved. Nutrient information is not available for all ingredients. Mini chocolate chips were waxy, hard and gritty. The ice cream tasted very similar to the kind I order at Baskin & Robbins; it was great! Thanks so much for sharing it. It makes it gritty and grainy and not a good texture. I did use the miniature chocolate chips as the recipe directs--hubby not only doesn't mind the tiny bits of crunchy chocolate, he actually prefers it that way! I tried chopping the chocolate in the food processor but it just pulverized some of it and left the rest in big chunks. Recommended Hamilton Beach® Product: Half-Pint™ Ice Cream Maker. 1 cup (250 ml) semi-sweet chocolate chips, divided, 1/2 cup coarsely chopped; 1 can sweetened condensed milk; 2 1/2 cups (625 ml) half 'n half or evaporated milk (chilled) 2 teaspoons (10 ml) vanilla extract; Directions. Next time I will make a few changes 1)Add only 1/2 tsp vanilla 2)add about 3/4 tsp peppermint 3)will shave the chocolate rather than chop it (so the chocolate will actually melt in your mouth when you eat it)...and these changes are for personal tastes only. 14 ways to use a food processor (for more than chopping vegetables), Easy as pie: How to make the perfect pie crust, Apple tips: How to pick the best of the barrel, Blend, mix and purée your way to better cooking, 1 cup (250 ml) semi-sweet chocolate chips, divided, 1/2 cup coarsely chopped, 2 1/2 cups (625 ml) half 'n half or evaporated milk (chilled). Thanks! Congrats! It gives the ice cream a little interest and contrast in textures. 1 cup miniature semisweet chocolate chips. This recipe is a keeper. Remove from heat and refrigerate at least 2 hours. Let me not forget...way too salty. I used chocolate mint oreos instead of the chocolate and it was fabulous! I used peppermint oil, because I couldn't find any peppermint extract in my area. Delicious and easy. The second time around, I gradually added the peppermint oil one drop at a time until I achieved the correct flavor; I ended up using just four drops of it. I used 3/4 tsp. You saved Easy Mint Chocolate Chip Ice Cream to your. https://www.myrecipes.com/recipe/double-chocolate-ice-cream I did substitute whole milk for the 2% just because I had some that I wanted to use up. Thanks so much for sharing it. After about 10 minutes into the freezing, add the chocolate chips. Cook over medium heat, stirring constantly just until chocolate is melted and mixture is smooth. This is a KEEPER recipe. I should add that my husband is a chocolate chip freak and will eat just about anything with chips on or in it. Pour the mixture into an ice cream maker, and freeze according to the manufacturer's instructions. Start ice cream maker and pour mixture through hole in lid. Add comma separated list of ingredients to include in recipe. Percent Daily Values are based on a 2,000 calorie diet. I added 2 tsp. Every bite was full of chocolate it didn't clog up the ice cream maker and the chocolate didn't turn into frozen pebbles like whole chips tend to do. Ingredients Milk, Cream, Sugar, Skim Milk, Corn Syrup, Chocolate Liquor, Whey Protein Concentrate, Whey, Natural Flavor, Cocoa Butter, Guar Gum, Mono and Diglycerides, Xanthan Gum, Soy Lecithin, Annatto Extract and Turmeric (for Color), Carrageenan, Blue 1. VERY easy to make and I always have all the ingredients on hand. We all loved this ice cream. Thanks! The only change I made was to the choco chips--I finely chopped up a large bar of chocolate instead. My husband said it tasted "weird". Ingredients: MILK, CREAM, SUGAR, SKIM MILK, CORN SYRUP, WHEY PROTEIN CONCENTRATE, WHEY, CHOCOLATE, NATURAL FLAVOR, COCOA BUTTER, GUAR GUM, MONO AND DIGLYCERIDES, CHOCOLATE (PROCESSED WITH ALKALI), XANTHAN GUM, SOY LECITHIN, CARRAGEENAN, VANILLA EXTRACT, ANNATTO AND TURMERIC EXTRACT (COLOR). The subtle mint flavor was perfect for us, although die-hard mint lovers may want to increase the amount of peppermint extract by half. Back to Easy Mint Chocolate Chip Ice Cream. Big chunks are too hard to bite into when it's frozen. Stir in chopped chocolate and cocoa. The semi-sweet chocolate chips I used were finely chopped. In heavy saucepan, combine 1/2 cup (125 ml) chocolate chips … I used peppermint oil, because I couldn't find any peppermint extract in my area. Heat 1 cup heavy cream until bubbles form around the edge. We all loved this ice cream. of the oil, which was much too much. Add comma separated list of ingredients to exclude from recipe. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption. Most people won't think twice about serving basic cornbread when is on the table. When ready to freeze, mix half 'n half or chilled evaporated milk and vanilla extract into the chilled mixture. of the oil, which was much too much. My first attempt at making it didn't turn out so well. This ice cream is REALLY good. 1 cup sugar. Super after a heavy meal...or any time really! Step 3 Follow the manufacturer's instructions for freezing. So, scaling this down to 6 servings to fit my 1-1/2 quart ice cream maker, I used 2 cups heavy cream, 1 cup half and half and 2 eggs. TM & ©2020 Hamilton Beach Brands, Inc. All rights reserved. of vanilla, and 3/4 tsp. I don't understand all the raters who changed this recipe and then gave it 5 stars, or didn't like it, said they would change it next time and still gave 5 stars. I put regular choc. Join over 100,000 people who receive weekly emails with recipes, coupons and more! Reduce the fat content enough and you'll end up with a grainy, icy result.
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