Mint Chocolate Chip Ice Cream

Submitted by Chef # 8654321

"It's mint and it's chocolate. What more could you want? If you want you can start out with only 2 teaspoons of peppermint extract and add more if it's necessary. Also the gelatin amount is approximate. I usually just use 1 1/2 envelopes. It doesn't have to be exact."

 

• Ready In: 24hrs 30mins
• Ingredients: 9
• Yields: 1 gallon

ingredients

• 1 quart heavy whipping cream
• 7 cups whole milk
• 1⁄3 ounce unflavored gelatin
• 2 1⁄3 cups sugar
• 1 vanilla bean
• 1 tablespoon vanilla extract
• 2 1⁄2 teaspoons peppermint extract
• 6 (1 1/2 ounce) Hershey Bars (chopped into small pieces)
• 15 drops green food coloring

directions

1. Combine cream, milk, gelatin, sugar, and vanilla bean in a large sauce pan.
2. Heat mixture until sugar and gelatin are dissolved.
3. Add vanilla, peppermint extract, and food coloring.
4. Chill mixture 24 hours, or more.
5. Remove vanilla bean.
6. Pour mixture into a 1 gallon size ice cream maker.
7. Freeze ice cream until almost frozen.
8. Add chopped up Hershey bars.
9. Continue freezing.