No Churn Mint Chip Ice Cream Recipes
NO-CHURN MINT-CHIP ICE CREAM
Try substituting other flavors, like vanilla extract and bourbon, or almond extract and Frangelico with crushed cookies.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Time 6h15m
Yield Makes 1 standard loaf pan
Number Of Ingredients 6
Steps:
- In a large bowl, stir together condensed milk, peppermint extract, and creme de menthe. In another bowl, beat heavy cream with salt until stiff peaks form. Gently fold into milk mixture, in two batches, until no streaks are left. Fold in chocolate. Transfer to a loaf pan; freeze for at least 6 hours and up to 1 month.
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- In a separate bowl, combine sweetened condensed milk and mint extract. Fold whipped cream into condensed milk until combined. Fold in dark chocolate.
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- Whip the heavy whipping cream cold from the fridge until soft peaks form and the mixture thickly coats the back of a spoon.
- Continue to whip on high speed, adding the food colouring and then the sweetened condensed milk in a steady stream until it's fully incorporated and the mixture almost reaches the hard-peak stage.
- Be careful NOT to over-whip, as this will cause the fat and the water in the cream to separate. If this happens, the ice cream will NOT freeze properly and won't have the creamy, smooth texture you desire.
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