Mint Chocolate Ice Cream – a delicious recipe with egg yolks, sugar, milk, heavy cream, vanilla, coloring. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Place a large loaf pan in the freezer to chill. Whisk egg yolks and sugar in a large bowl with a balloon whisk until pale and creamy.
2
Heat milk and cream in a medium saucepan until mixture just comes to the boil. Gradually add to the egg mixture, whisking slowly but constantly until well combined.
3
Pour mixture into a clean saucepan on very low heat. Stir, without boiling, for 10 mins or until mixture has thickened enough to coat the back of a spoon. Stir in vanilla.
4
Cool to room temperature, stirring occasionally to release heat and prevent skin forming. Tint with food coloring. Pour custard into chilled loaf pan. Freeze for about 4 hours, stirring occasionally.
5
Transfer to a chilled bowl. Beat until smooth with an electric mixer. Fold in cookies and return to the loaf pan.
6
Cover tightly with foil; freeze overnight or until firm. Remove from freezer about 15 mins before serving.
1212
kcal
Calories
83
g
Fat
78
g
Carbs
37
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 9 None egg yolks, 3/4 cup sugar, 1 1/2 cups milk, 2 cups heavy cream, and more.
Yes, Mint Chocolate Ice Cream falls under the Baking & Desserts category and is a great choice for this type of meal.
Keep frozen in an airtight container for up to 1–2 months. Let it soften for a few minutes before serving.
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