Mint Chocolate Chip Ice Cream

When it come to mint flavored desserts there is quite the debate about wether to use mint extract or peppermint extract. After researching which was best for mint chocolate chip ice cream I finally decided to use mint extract. Peppermint extract would taste too much like a candy cane or my Peppermint Stick Ice Cream.

It is important to measue the mint extract carefully, because too much mint extract will make the ice cream have more of a toothpaste taste. That is why a lot of people use peppermint extract instead of mint.

Mint Chocolate Chip Ice Cream

Ingredients:

• 1 cup half and half
• 2 cups heavy whipping cream
• 3/4 cup granulated sugar
• 3/4 teaspoon vanilla extract
• 3/4 teaspoon mint extract
• green food coloring
• 3/4 cup mini chocolate chips

Directions:

1. Place a container for storing the ice cream in the freezer.
2. In a medium bowl whisk together the half and half and sugar until well mixed.
3. Add in the heavy cream, vanilla extract and mint extract, stirring to combine.
4. Add in desired amount of green food coloring and mix.
5. Pour the mixture into the ice cream machine and churn according to the manufactures directions.
6. During the last five minutes of the churn time add in the chocolate chips.
7. Remove the container from the freezer and transfer the ice cream into it.
8. Cover the container and place in the freezer.

Enjoy!!!
*Adapted from Clever Crafty Cookin' Mama.