Simple Mint Chocolate Chip Strawberry Ice Cream Recipes

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:

• Blend strawberries, 1/4 cup sugar, and lemon juice in a food processor until strawberries are coarsely chopped. Transfer mixture to a bowl and refrigerate until chilled, about 1 hour.
• Heat 1 cup heavy cream, milk, and 3/4 cup sugar in a saucepan over medium-low heat until warmed through and sugar is dissolved, about 5 minutes; remove from heat, cover, and allow cream mixture to cool for 30 minutes.
• Whisk egg yolks together in a bowl. Slowly pour the warm cream mixture into the egg yolks, whisking constantly. Transfer warmed egg mixture back to the saucepan.
• Heat egg yolk mixture over medium heat, constantly stirring and scraping the bottom of the saucepan, until custard thickens enough to coat the back of a spatula, about 5 minutes.
• Pour remaining 1 cup heavy cream into a large bowl and set a strainer atop the bowl. Slowly pour custard through strainer and stir. Add vanilla extract and salt. Stir chilled strawberry mixture and chocolate chips into custard.
• Place ice cubes into a large bowl and add water; stir. Place the bowl of strawberry-chocolate mixture into the ice bath and allow mixture to cool to room temperature, stirring occasionally, about 10 minutes; remove bowl from ice bath and cover with plastic wrap. Refrigerate until well chilled, 8 hours to overnight.
• Pour chilled mixture into an ice cream maker and freeze according to manufacturer's directions until it reaches "soft-serve" consistency. Transfer ice cream to a lidded container. Cover surface with plastic wrap and seal. For best results, ice cream should ripen in the freezer for at least 2 hours or overnight.

Steps:

• Combine the half and half and milk in a heavy saucepan.
• Bring to a soft boil.
• In another bowl beat eggs to mix, then add 1/2 cup of sugar slowly; beat until thick and pale in color.
• Temper the eggs with 1/3 of the hot milk mixture, stirring constantly with a wire whisk.
• Pour the tempered eggs into the saucepan with the remaining hot milk, and cook over low heat for 2 min or until it reaches 160º, stirring constantly.
• Remove from heat and place pan in a large bowl of ice; cool completely, stirring occasionally.
• Combine remaining 1 cup sugar and 1/2 cup water in a microwave safe dish.
• Microwave on high for 2 1/2 min or until sugar dissolves.
• Add the mint to the hot syrup and steep for 5 minute.
• Remove the mint sprigs and discard.
• Pour the sugar syrup over the berries and let stand for 20 minute Mash a few with a fork after resting.
• Add berries to the milk mixture, stir well; cover and chill, stirring occasionally.
• Pour mixture inot the freezer can of an ice crea freezer and freeze according to manufacturer's instructions.
• Spoon ice cream into a freezer safe container; cover and freeze for 1 hour or until firm.

Steps:

• Mix heavy cream, whole milk, sugar, and peppermint extract in a bowl. Pour mixture into an ice cream maker and freeze until slightly thickened, 25 to 30 minutes (time varies according to ice cream maker specifications). Stir chocolate and strawberries into ice cream mixture; allow to mix until thickened, 3 to 5 more minutes.