Mint Ice Cream, Philly-Style

This ice cream makes a great ice cream sandwich, using Santa Fe Chocolate Wafers (#121407). from the Ultimate Ice Cream book (Cook time includes overnight chilling and churning times.)

• Ready In: 12 hrs 50 mins
• Serves: 8-12

Ingredients

• 3  cups heavy cream
• 1⁄2 cup granulated sugar
• 1  tablespoon  peppermint extract
•  creme de menthe
•  green food coloring (optional)
•  chocolate-mint  candy bar, roughly chopped, as desired (I like to go heavy on the 'chips')

Directions

1. Heat cream until just beginning to bubble around edges.
2. Immediately remove from heat and add sugar, stirring until completely dissolved.
3. Once cooled to room temp, add the peppermint extract, and a small splash of crème de menthe (be careful not to add to much! If you do, add a little cream or milk into the mixture.).
4. If desired, add enough food colouring to give this a delightfully retro, min-green hue.
5. Refrigerate overnight.
6. You can chill it for just a few hours until very cold, but it the texture is superior if allowed to chill overnight.
7. Add to ice cream maker and freeze; when partially set, pour in the chocolate-mint pieces.