I remember when I was a kid, standing in the freezer section with my sister, excited that my father was going to let us get ice cream. “How about Chocolate ice cream, Rocky Road, Neapolitan?” “Nope”, my sister would reply. We had to agree on an ice cream flavor and if my dad thought we were arguing he would change his mind about buying us ice cream.
The only flavor of ice cream my sister would ever want was Mint Chocolate Chip. Her little sister negotiation tactic was calmly saying no to any flavor of ice cream I suggested. Compromise wasn’t even in her vocabulary yet, so we always got her favorite flavor, Mint Chocolate Chip.
Fast forward a few decades and I’ve got homemade Mint Chocolate Ice Cream in my freezer. I didn’t need an ice cream machine to make it, and it only took me ten minutes to put the recipe together.
I started this recipe by making some whipped cream. I poured half a pint of heavy cream in a metal mixing bowl. I gave it a pinch of salt then whipped it using my hand held mixer on full speed. In a couple minutes the whipped cream was starting to form, and I continued whipping it until I had stiff peaks. If you don’t know what stiff peaks are, look at the peak of whipped cream created by pulling the beater attachment straight up. That’s the peak. If it flops over you have soft peaks, but it if stands straight up, then you’ve got stiff peaks. If I was making whipped cream to put on top of a dessert I would add powdered sugar and vanilla, but not for this recipe.
In a separate bowl I mixed sweetened condensed milk with a little peppermint extract and chocolate chips. When I was at the grocery store buying the ingredients I was looking for chocolate pieces, but I couldn’t find any. I was stuck using chocolate chips, but this is Mint Chocolate Chip Ice Cream, right? It’s not Mint Chocolate Pieces Ice Cream.
My next step was folding in the whipped cream with a few drops of food coloring, and making sure the ingredients were combined well. I only needed to use four drops! I poured the ice cream into a freshly cleaned bread loaf pan and tightly covered it with plastic wrap. This is the hard part of the recipe; the part where we wait several hours for the ice cream to set. Eight hours would have been long enough. Rather than serve my children ice cream right before they went bed I decided to wait until the next day.
This is my hand held mixer, the Oster 2577 6-Speed 250-Watt Hand Mixer. If you don’t want to spend the money on a stand up mixer, this is the next best thing. In fact I’ve used this for years and was still able to do all my baking with this hand held mixer. I’ve used it to make whipped cream, ice cream, butter cream frosting, royal icing, ganache, cheesecake, mashed potatoes and all sorts of cakes, brownies, and cookies. Just like my blender, the kids use it and it doesn’t get wrecked. It’s pretty reasonably price too.
This mixer comes with beaters, dough hooks, and whisk attachments, and also has a retractable cord.
Adapted from Like Mother Like Daughter