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Cool Mint Cookie Chip Ice Cream
Recipe

8 INGREDIENTS • 8 STEPS • 4HRS 30MINS

Cool Mint Cookie Chip Ice Cream

5.0
1 rating
Icy mint ice cream dotted with dark chocolate chips and crispy chocolate wafers. If you have a mint-fiend in your house, this recipe is for them!
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Garlic & Zest
Whether you hunger for healthy, fresh fare, or char-grilled "man-food", light sweets or decadent treats -- you'll find those here. Satisfying food.
http://www.garlicandzest.com
Icy mint ice cream dotted with dark chocolate chips and crispy chocolate wafers. If you have a mint-fiend in your house, this recipe is for them!
4HRS 30MINS
Total Time
$1.09
Cost Per Serving
Ingredients
Servings
8
US / Metric
Egg
2
Large Eggs
Heavy Cream
1 cup
Heavy Cream
Peppermint Extract
1/2 Tbsp
Peppermint Extract
Mini Dark Chocolate Chips
1/2 cup
Mini Dark Chocolate Chips
or Dark Chocolate Chips
Chocolate Wafer Cookies
1/2 cup
Chocolate Wafer Cookies
broken into 1/2-inch pieces
Nutrition Per Serving
VIEW ALL
Calories
462
Fat
27.1 g
Protein
6.0 g
Carbs
48.5 g
Add to plan
logo
Cool Mint Cookie Chip Ice Cream
Save
author_avatar
Garlic & Zest
Whether you hunger for healthy, fresh fare, or char-grilled "man-food", light sweets or decadent treats -- you'll find those here. Satisfying food.
http://www.garlicandzest.com
Cooking InstructionsHide images
step 1
In a large bowl beat the Granulated Sugar (3/4 cup) into the Eggs (2) until thick and pale yellow.
step 1 In a large bowl beat the Granulated Sugar (3/4 cup) into the Eggs (2) until thick and pale yellow.
step 2
Add the Corn Starch (1 Tbsp) and beat until combined. Set aside.
step 3
Bring the Half and Half (2 cups) to a simmer in a heavy medium saucepan.
step 4
While the mixer is running, very slowly stream the hot cream into the egg mixture. Pour the egg mixture back into the saucepan and heat over medium heat, stirring constantly until the mixture thickens. Don't let it come to a boil, or the eggs will scramble.
step 4 While the mixer is running, very slowly stream the hot cream into the egg mixture. Pour the egg mixture back into the saucepan and heat over medium heat, stirring constantly until the mixture thickens. Don't let it come to a boil, or the eggs will scramble.
step 5
Set a fine-mesh strainer over a large bowl and strain the custard through the sieve to remove any egg solids. Allow the custard to cool for 10 minutes.
step 5 Set a fine-mesh strainer over a large bowl and strain the custard through the sieve to remove any egg solids. Allow the custard to cool for 10 minutes.
step 6
Stir in the Heavy Cream (1 cup) and Peppermint Extract (1/2 Tbsp). Cover with plastic wrap and refrigerate until very cold, at least 2 hours or overnight.
step 6 Stir in the Heavy Cream (1 cup) and Peppermint Extract (1/2 Tbsp). Cover with plastic wrap and refrigerate until very cold, at least 2 hours or overnight.
step 7
Stir the chilled custard. Make the ice cream according to your ice cream maker's instructions. About three-quarters of the way through the churning process, add the Mini Dark Chocolate Chips (1/2 cup) and Chocolate Wafer Cookies (1/2 cup).
step 7 Stir the chilled custard. Make the ice cream according to your ice cream maker's instructions. About three-quarters of the way through the churning process, add the Mini Dark Chocolate Chips (1/2 cup) and Chocolate Wafer Cookies (1/2 cup).
step 8
When finished, transfer the ice cream to a freezer container and chill until firm, about 2 hours. Serve.
step 8 When finished, transfer the ice cream to a freezer container and chill until firm, about 2 hours. Serve.
Tags
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American
Comfort Food
Shellfish-Free
Kid-Friendly
Vegetarian
Dessert
Summer
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