I am a little late to the summer party, but hey– I figured there are still a few warm days left in the fall, and let’s be honest: no one turns down mint chocolate chip frozen custard, no matter what the temperature outside is.
My daughter is the one who requested mint chocolate chip. It’s one of her favorites, and I couldn’t turn down the opportunity. If you aren’t keen on eating raw egg yolks, you can either choose to use pasteurized eggs, or you can slowly heat the custard mixture on the stove while whisking feverishly. Be sure to strain it first to get rid of any cooked yolk chunks, and let it cool in the refrigerator for a few hours to cool it down before you churn it in your ice cream maker. Speaking of ice cream makers, if you don’t have one, I recommend this one from Cuisinart. It’s the one I use personally and I love it. It’s easy to use and doesn’t cost an arm and a leg!
I found these wonderful Tevolo ice cream containers online and I’ll NEVER go back! They’re convenient one-quart containers that keep the ice cream nice and soft and scoopable. I highly recommend them!
If you’re in need of an ice cream maker, please consider this one. This is the one i use myself. Click the picture to learn more.
Mint Chocolate Chip Frozen Custard
Makes 8 half-cup servings. 2g net carbs per serving.
- 2 1/4 C heavy whipping cream
- 4 egg yolks
- 2/3 C Swerve confectioners (or powdered sweetener)
- 10-15 drops stevia extract (or EZ-Sweetz)
- 1 tsp. natural peppermint extract
- 3 tsp. vanilla extract
- 1/2 tsp. salt
- 2/3 C chopped sugar free dark chocolate or chocolate chips chopped in a food processor
- 2-3 drops natural green food coloring (I use yellow and blue to make green)
- In a large bowl, whisk together cream, egg yolks, Swerve and stevia until smooth (about three minutes by hand). This can also be done with an immersion blender, but don't over-blend it. You should see no trace of egg yolks in the mixture and sweetener should be completely dissolved.
- Whisk in peppermint extract, vanilla extract, salt and food coloring and mix until everything is evenly distributed and dissolved.
- Prep your ice cream maker as stated in the directions. Be sure the bowl is completely frozen!! Pour the ice cream mixture into the ice cream maker and let the ice cream maker run until the ice cream has doubled in volume (approximately) and is thick-- the consistency of soft serve ice cream. This took my ice cream maker about 30 minutes all together, but the time may vary based on the temperature and humidity level in your home.
- Pour in chocolate and allow the mixture to continue to churn for another 5-10 minutes or until the chocolate pieces make their way throughout the entire canister of ice cream.
- Move your ice cream by spoon into a lidded container. Once done, move to the freezer and allow the ice cream to ripen for 6-8 hours, or overnight.
- Scoop and ENJOY!
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