I really try to stick with recipes that we make at the inn. That usually limits us to breakfast, fruit cups, desserts and few light nibbles that we serve with wine and cheese. Last summer, you may remember, that I posted a strawberry soda ice cream recipe. I claimed that it was the “Best” strawberry ice cream I have EVER had. I still believe this by the way. It was strawberry season and though we serve a fruit cut with our breakfast entrees, I thought that this strawberry ice cream could take the place of that, or just as a great dessert afterwards.
Being that St. Patricks day is this weekend, I wanted to come up with something other than mint brownies, cookies, and other every day items that one might come to expect from us. So, I went back to my trusted strawberry ice cream recipe and threw together my favorite flavor. Mint Chocolate Chip. The key to a really good, easy, ice cream I believe is sweetened condensed milk. It is really what makes the strawberry recipe so creamy and as it does with the mint. Also, leaving out the eggs is also a sure bet that you don’t have to worry about anyone getting sick. So, all that being said, I am going to claim that this is now the BEST mint chocolate chip ice cream I have ever had as well. I know it’s a lot to live up to, so if you think you have got something better, that is just as easy to throw to together, I am up for the challenge. Until then, I hope you enjoy!
Mint Chocolate Chip Ice Cream
14-oz can sweetened condensed milk, 2 cups heavy cream, 1 cup milk (I use skim since that is what I had on hand), large pinch salt, 1 C sugar, 1 teaspoons vanilla extract, 1/2 teaspoon pure mint extract, 4 drops green food coloring (more or less depending what color you like) and 4 ounces chocolate. (whatever you have on hand. I used milk chocolate this time, but I prefer dark but bittersweet and semi are also wonderful)!
Combine all ingredients except for the chocolate in a large bowl and whisk until well combined. Pour into your ice cream maker and process about 30 minutes. It will still be soft.
5 minutes before churning is complete, shave chocolate into the ice cream and continue churning a few more minutes.
Pour the ice cream into a freezer container and freeze until hard, usually a few hours.