Ingredients
- 2 cups heavy cream
- 1 cup 2% milk
- ½ cup sweetened condensed milk
- ¼ cup sugar
- ¼ cup plain Greek yogurt
- 1 tsp peppermint extract
- 1 tsp vanilla extract
- ¾ cup mini chocolate chips, frozen before use
- 1-2 Tbs of vodka
Day Before (or at least 2 hours before) In a bowl, whisk together:
- Heavy cream
- Milk
- Sweetened condensed milk
- Sugar
- Greek yogurt
- Peppermint extract
- Vanilla extract
Taste test the mixture: it should taste a little strong in both mint and sweetness since freezing will dull the flavors a bit.
Cover the bowl and refrigerate for at least 4 hours, preferably overnight.
Place the mini chocolate chips in the freezer overnight.
Churning Day
- Add the vodka and stir the chilled base.
- Churn in your machine according to the manufacturer’s instructions.
- When the ice cream reaches a soft-serve consistency, gradually add the frozen chocolate chips.
- Continue churning just long enough to distribute the chips evenly. (do not over-churn)
Hardening
- Transfer to a shallow freezer-safe container.
- Press plastic wrap or parchment directly onto the surface of the ice cream.
- Cover and freeze 2–4 hours before serving.
Features that I’ve strategically incorporated in this recipe
- Chill the base overnight for better texture.
- Use Greek yogurt for additional body and creaminess.
- Use a combination of sugar and sweetened condensed milk rather than reducing sugar too aggressively.
- Freeze the chocolate chips first so they stay distinct and don’t melt into the ice cream.
- Add vanilla extract to round out the mint flavor.
- Add green food coloring as desired.
- Cover the base while it chills in the refrigerator so it doesn’t absorb odors and to prevent a skin from forming.
- Vodka to lower the freezing point
Make your own ice cream or come to the Denny House on Aug 13th, and you can try David Martinelli’s Mint Chocolate chip Ice cream.
