Peppermint Mocha Chip Ice Cream

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READY IN: 15mins
YIELD: 1 Gallon
UNITS: US

INGREDIENTS

Nutrition
  • 2
    cups milk
  • 1
    cup sugar
  • 4
    eggs, beaten
  • 2
    cups peppermint mocha coffee creamer (I use Coffeemate brand)
  • 1
    cup chopped Andes mints candies
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DIRECTIONS

  • Gently beat eggs.
  • Combine milk, sugar and eggs in large saucepan.
  • Cook over low heat, stirring constantly, until mixture thickens and coats spoon (160°); about 15 minutes. (I tend to watch the clock more than the temperature.)
  • Remove from heat.
  • Stir in creamer.
  • Chill.
  • Pour into ice cream maker and prepare according to directions.
  • In the last few minutes of ice cream freezing add 1 Cup of chopped Andes Mints (or whatever the timing your ice cream machine directions suggests).
  • Notes.
  • I have an ice cream maker attachment to my KitchenAid mixer and would recommend the attachment to everyone. I took a standard and easy ice cream recipe and modified it to fit my tastes. If you would like to make plain vanilla add 2 Cups of 1/2 n 1/2 and 1 T vanilla instead of the creamer. If you want to make it a little less minty you could add 1 C of mini-chocolate chips instead of the Andes Mints.
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