I have been making homemade ice cream for so long that I really can just walk by all that processed stuff in the freezer section. Remove ice cream to a freezer safe container and freeze until hard, two to four hours (if you can wait that long). Stir in all of the chopped mints and chocolate. Process for about 15-20 minutes, or until mixture is very thick and slushy. Pour mixture into an electric ice cream maker. Stir in peppermint extract and optional green food coloring. Stir milk, cream and sugar together, using a wire whisk or hand mixer, until sugar has dissolved. ½ cup mini chocolate chips OR ½ cup of chopped milk, dark, or mint chocolate I did a few times and the ice cream base got bitter)įew drops of green food coloring, optionalġ box (4.67 oz.) Andes mints, coarsely chopped I found this recipe, and only modified it a little bit, at ġ ¼ cups cold whole milk (or 2%, 1%, or non-fat…remembering that each step down in fat content will affect the creaminess/iciness of the finished product)Ģ ½ cups cold heavy whipping cream (or half-and-half)ġ teaspoons peppermint extract (don’t even think of increasing this. When I was pregnant with Hannah, 26 years ago, I used to take a walk to this ice cream shop…, on a regular basis…, the cool Andes mint and the cold ice cream just seemed RIGHT! How exciting that I can make this at home now and I don’t have to be pregnant to enjoy it! I have only know of one place that made it, and it went out of business years ago. I have fond memories of Andes Mint Chip Ice Cream.
It tastes lighter and it’s sooooo much simpler to make.
Philadelphia Style ice cream is, without a doubt, my choice for ice cream. You know I couldn’t make just one, didn’t you?! Here’s ANOTHER really, really good Philadelphia Style ice cream.
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