Not only does it not take 15 minutes to whip the cream, it didn't take 10 minutes. I think during my re-do, it took maybe 7-8 minutes? Also, if you turn some beaters on high speed while they are surrounded by liquid, they tend to splash things about a bit. Ok, a lot. So not only did my cream get so whipped it became a hard ball of nastiness, it also splattered everywhere while it got there. Second time around I used a small hand beater (not my big stand mixer) and stayed with the bowl the whole time, not paying attention to the minutes so much, as to the consistency I was looking for. Sooooo much better.
- 2 cups heavy whipping cream
- 14 oz sweetened condensed milk
- 1/2 tsp peppermint extract
- 5 drops green food coloring
- 1 cup chopped chocolate bits
In a large mixing bowl, whip your heavy whipping cream over high speed for about 8-10 minutes, or until stiff peaks start to form. In another bowl, combine your condensed milk, extract, food coloring, and chocolate bits.
Pour your whipped cream into your condensed milk mixture and fold everything together until combined. Pour into a 3 quart pan and cover tightly. Place in freezer 6 hours before serving.
NOTES: This is technically called "mint" chocolate chip ice cream, but you're using peppermint extract. There is a difference. It does NOT taste like store-bought mint chocolate chip. It doesn't taste bad, just know that peppermint and mint are not the same. If I make this again, I will definitely swap the mints to see if it's better.
Add more food coloring than you think you'll need. If you add what the recipe originally said (3 drops), it's probably going to look a little more like pistachio ice cream. I just eye-balled it and it was still pretty light once it was mixed in with the other milk and frozen.
Serves 10
Total Time: 10 minutes plus freezing
Recipe from Like Mother, Like Daughter
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