The first time I made this great ice cream, I added chocolate chips. Don’t! Because they freeze solid, the chips become tasteless bullets. Instead, add a few chocolate shavings as the mixture churns and freezes in your ice cream maker.
Peppermint-Chocolate Ice Cream:
1 c. granulated sugar
2-¾ c. light cream (also known as “half-and-half” cream)
1 c. whipping cream
1-½ tsp. peppermint extract
5 drops green food gel
¼ c. (2 oz. or 2 squares) semi-sweet chocolate, grated or shavings (see Note)
One of the photos below shows an excellent variation for this recipe. When I used ¼ c. green, candy-covered sprinkles instead of the chocolate in this recipe, I got a pleasant surprise, with intense bursts of emerald in this great ice cream! Add the sprinkles just as the mixture starts to freeze, allowing them to melt slightly.
Further Note: No ice creamer maker? See the Index for How to Make Frozen Treats Without an Ice Cream Maker.
|Whirr everything except chocolate|
or sprinkles in blender goblet
|Add sprinkles as mixture in |
ice cream maker starts to thicken
|My second batch used grated chocolate|
|Process about 30 min. |
That’s all there is to it!
|And here’s the finished product!|
|Always an eager tester, Ron couldn’t |
wait for a bowl or cone!