Easy Mint Chocolate Chip Ice Cream Recipes

Steps:

• In a small saucepan, heat the milk to 175°; stir in the sugar and salt until dissolved. Whisk in a small amount of the hot mixture to the eggs. Return all to the pan, whisking constantly. Cook and stir over low heat until mixture coats the back of a metal spoon and reaches at least 160°, 2-3 minutes. Remove from the heat. , Cool quickly by placing pan in a bowl of ice water; stir for 2 minutes. Stir in whipping cream, extracts and food coloring if desired. Press plastic wrap onto surface of custard. Refrigerate for several hours or overnight., Stir in the chocolate chips. Fill ice cream freezer cylinder two-thirds full; freeze according to the manufacturer's directions. Refrigerate remaining mixture until ready to freeze. Transfer ice cream to a freezer container; freeze for 2-4 hours before serving.

Steps:

• In a large bowl, stir together the milk, cream, sugar, salt, vanilla extract and peppermint extract until the sugar has dissolved.
• Color to your liking with the green food coloring.
• Pour the mixture into an ice cream maker, and freeze according to the manufacturer's instructions.
• After about 10 minutes into the freezing, add the chocolate chips.
• After the ice cream has thickened, about 30 minutes later, spoon into a container, and freeze for 2 hours.

Steps:

• Peel and cut the bananas into 1-inch rounds. Place the bananas in a freezer bag and freeze for at least 3 hours.
• In a small bowl, whisk together the cocoa powder, milk and vanilla.
• If your banana slices have been frozen for longer than a day, let them thaw for about 15 minutes. Place the frozen bananas, chocolate mixture and salt in a food processor and blend well, stopping to scrape down the sides often to get a smooth, even consistency. Add a drop of mint extract to the ice cream, blend and taste. For a more intense mint flavor, increase the mint a drop at a time until you achieve the desired taste. Finally, add the chocolate chips into the ice cream and stir by hand until they're mixed throughout.
• Scoop the ice cream into single-serving bowls and serve immediately or cover in plastic wrap and freeze. If you're saving these for a later time, remove the bowls from the freezer about 5 minutes before serving.

Steps:

• In a bowl stir together milk, whipping cream, sugar,salt,vanilla and peppermint extracts until sugar is dissolved.
• drop food coloring in a this time if desired.
• Pour mixture into ice cream maker and fellow manufactors directions.
• After 10 minutes into freezing add chocolate chips.
• After ice maker has finish its process, put ice cream in a container to fit and freeze in the freezer for 2 hours to harden more.

Steps:

• Spread 1 pint of the ice cream in pie crust. Sprinkle 1 cup of the crushed cookies over ice cream. Cover and freeze 1 hour.
• Spread remaining pint of ice cream over cookies. Cover and freeze about 3 hours or until firm.
• Let stand at room temperature about 10 minutes before cutting. Serve with fudge topping; sprinkle with remaining cookies. Cover and freeze any remaining pie.