Over the winter, I made mint chip ice cream using peppermint schnapps. I had another craving for mint chocolate chip ice cream today but thought of the pretty color and flavor of creme de menthe, so that’s what I used as my base. I also used the rest of the bag of Andes Creme de Menthe baking chips I had lying around.
Here is the recipe:
Mint Chocolate Chip Ice Cream
1-3/4 cups whole milk
3/4 cup sugar
3 eggs, lightly beaten
1-3/4 cups heavy whipping cream
1 teaspoon Creme de Menthe
1/2 teaspoon peppermint extract
2 drops green food coloring, optional
1 cup Andes Creme de Menthe Baking Chips, divided
In a small saucepan, heat the milk to a near boil; stir in the sugar and salt until dissolved. Temper the eggs by whisking a small amount of the hot mixture to the eggs. Pour the eggs into the pan, whisking constantly. Cook and stir over low heat until mixture reaches coats the back of a spoon. Remove from the heat.
Cool quickly by placing pan in a bowl of ice water. Stir in whipping cream, Creme de Menthe, extract and food coloring if desired. Cover with plastic wrap, making sure to lay the wrap onto surface of custard. Refrigerate for several hours or overnight.
Fill ice cream freezer cylinder two-thirds full and stir in half of the baking chips. Freeze according to the manufacturer’s directions. Refrigerate remaining mixture until ready to freeze, remembering to add in the rest of the baking chips when ready to put in the ice cream maker. Transfer ice cream to a freezer container; freeze for 2-4 hours before serving.