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Mint Chocolate Chip Ice Cream

 
One serving costs about $4 One serving costs about $4

$4.00 per serving

19 people like this recipe

19 likes

This recipe is ready in 45 minutes

Ready in 45 minutes

2 summer,gluten-free,gluten free
spoonacular Score:74%

Spoonacular Score: 74%

 

If you want to add more gluten free recipes to your collection, Mint Chocolate Chip Ice Cream might be a recipe you should try. This recipe makes 2 servings with 1834 calories, 23g of protein, and 129g of fat each. For $4.0 per serving, this recipe covers 34% of your daily requirements of vitamins and minerals. It can be enjoyed any time, but it is especially good for Summer. 19 people have made this recipe and would make it again. If you have milk, heavy cream, granulated sugar, and a few other ingredients on hand, you can make it. It is brought to you by Foodista. From preparation to the plate, this recipe takes approximately approximately 45 minutes. With a spoonacular score of 73%, this dish is pretty good. Users who liked this recipe also liked Ice Cream Sundays: Fresh Mint Chocolate Chip Ice Cream, Mint Chocolate Chip Ice Cream, and Mint Chocolate Chip Ice Cream.

Ice Cream on the menu? Try pairing with Cream Sherry, Moscato d'Asti, and Port. A common wine pairing rule is to make sure your wine is sweeter than your food. Delicate desserts go well with Moscato d'Asti, nutty desserts with cream sherry, and caramel or chocolate desserts pair well with port. You could try NV Johnson Estate Cream Sherry. Reviewers quite like it with a 5 out of 5 star rating and a price of about 19 dollars per bottle.

NV Johnson Estate Cream Sherry

Very aromatic with notes of hazelnut, vanilla, and a touch of oak followed by sweet raisins and a touch of yeast. Clean lasting finish. Good now but will reward those allow it to age"". A favorite pre-prandial beverage. Consider it with nuts before dinner as an aperitif, or after dinner with dessert, especially chocolates and fruit-based desserts. Also wonderful on cold afternoons, served with biscotti to dip in ""Italian-style"". "

» Get this wine on Amazon.com

Ingredients

Servings:
2 cups
2 cups whole milk
whole milk
2 cups
2 cups heavy cream
heavy cream
0.75 cups
0.75 cups mint leaves
mint leaves
1 cup
1 cup granulated sugar
granulated sugar
5 large
5 large egg yolks
egg yolks
4 oz
4 oz semi-sweet chocolate
semi-sweet chocolate
2 cups whole milk
2 cups
whole milk
2 cups heavy cream
2 cups
heavy cream
0.75 cups mint leaves
0.75 cups
mint leaves
1 cup granulated sugar
1 cup
granulated sugar
5 large egg yolks
5 large
egg yolks
4 oz semi-sweet chocolate
4 oz
semi-sweet chocolate

Equipment

ice cream machine
ice cream machine
sauce pan
sauce pan
spatula
spatula
whisk
whisk
sieve
sieve
bowl
bowl
ice cream machine
ice cream machine
sauce pan
sauce pan
spatula
spatula
whisk
whisk
sieve
sieve
bowl
bowl


Instructions

In a large saucepan, add the milk, cream and mint. Bring the mixture to a simmer over med-low heat and then turn the heat off. Let the mixture steep for 20 minutes at room temperature. Strain the mixture through a fine mesh sieve into a bowl and return to the saucepan. Add 3/4 cup of the sugar and bring to a simmer, whisking occasionally to dissolve the sugar. In a medium bowl, whisk the remaining sugar and egg yolks until the mixture is slightly thickened and light in color. Slowly, add 1/4 cup of the milk mixture to the eggs while whisking constantly. Continue adding the milk to the egg mixture 1/4 cup at a time until all the ingredients are combined. Prepare and ice bath in a large bowl and place a medium bowl in the ice bath. Place a fine mesh stainer over the bowl. Transfer the cream mixture to a large saucepan and cook over medium heat, stirring constantly and scraping the bottom and sides with a heatproof spatula until the custard thickens enough to coat the back of a spoon. Strain the custard into the bowl and allow to cool. Refrigerate the custard until cold or overnight. Pour the custard into the freezer can of an electric ice cream maker and freeze according to the manufacturer's instructions. When the ice cream is the consistency of soft serve, add the chocolate chips and allow to blend. Transfer to an airtight storage container and freeze.

Read the detailed instructions on Foodista.com – The Cooking Encyclopedia Everyone Can Edit

Price Breakdown

Cost per Serving: $4.00
Ingredient
2 cups whole milk
2 cups heavy cream
¾ cups mint leaves
1 cup granulated sugar
5 larges egg yolks
4 ounces semi-sweet chocolate
Price
$0.66
$2.58
$0.79
$0.28
$1.13
$2.55
$7.99

Tips

Health Tips

  • If you're trying to cut back on sugar, consider replacing some of the sugar in this recipe with a sweetener like Stevia or Splenda. If you're against these kinds of sweeteners, start reducing the amount of real sugar you use until your tastebuds adjust.

  • Studies have shown people who drink full fat milk are thinner than those who drink low-fat or fat-free milk instead. Keep that in mind before you decide to swap. If you want to go dairy free, however, you can replace milk with unsweetened soy milk in most recipes.

  • Egg yolks are high in cholesterol, leading some people to recommend eating only egg whites or limiting egg consumption to one egg per day. However, new research suggests you might go ahead and eat your whole eggs. It turns out egg yolk contains valuable nutrients (the cartenoids that make it yellow are great for eye health, folic acid is great for brain health, and it has vitamins A, E, D, and K) and dietary cholesterol seems to have little influence on blood cholesterol levels.

Price Tips

  • Fresh herbs can be expensive, so don't let them go to waste. If you have any leftovers, you might be able to freeze them. The Kitchn recommends freezing hardy herbs like rosemary and thyme in olive oil, while Better Homes and Gardens suggests using freezer bags to freeze basil, chives, mint, and more.

  • Most dairy products stay good well past their sell-by date. Instead of throwing out perfectly safe food that is just a few days or maybe even a week or two old, make sure the product smells fine, has a normal texture, and doesn't taste funny. Sniff testing isn't exactly rocket science and it can keep you from wasting food (and money).

Cooking Tips

  • Don't have fresh herbs? Substitute dried herbs, but use about 1/3 less because dried herbs are more potent than fresh.

  • Confused by the different types of cream — Most differences arise from the fat content of the cream, and whether or not the cream has been "soured" by adding lactic acid bacteria to give it a tangy flavor.

  • Don't waste any egg yolks or egg whites left over from separating eggs. Both can be frozen and used later (ice cube trays come in handy here!)

  • Fresh herbs should be added toward the end of the cooking process — even at the very last minute?especially delicate herbs like cilantro, basil, and dill. Hardier herbs like bay leaves, rosemary, and thyme can be added earlier.

  • get more cooking tips

Green Tips

  • To avoid antibiotics, hormones, and other nasties in your milk, choose organic whenever possible. If you can't afford organic, look for milk labeled hormone and antibiotic free. It is often less expensive.

Disclaimer

Nutritional Information

Quickview
1833 Calories
23g Protein
129g Total Fat
152g Carbs
20% Health Score
Limit These
Calories
1833
92%

Fat
129g
199%

  Saturated Fat
75g
475%

Carbohydrates
152g
51%

  Sugar
133g
148%

Cholesterol
814mg
272%

Sodium
227mg
10%

Caffeine
48mg
16%

Get Enough Of These
Protein
23g
47%

Vitamin A
5251IU
105%

Phosphorus
678mg
68%

Vitamin B2
0.99mg
58%

Selenium
39µg
56%

Calcium
562mg
56%

Manganese
0.99mg
49%

Vitamin D
7µg
48%

Copper
0.88mg
44%

Vitamin B12
2µg
41%

Magnesium
156mg
39%

Iron
5mg
32%

Vitamin B5
3mg
30%

Potassium
966mg
28%

Zinc
4mg
28%

Vitamin E
4mg
28%

Folate
103µg
26%

Fiber
5g
24%

Vitamin B1
0.27mg
18%

Vitamin B6
0.34mg
17%

Vitamin K
12µg
12%

Vitamin C
6mg
8%

Vitamin B3
1mg
5%

covered percent of daily need

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