I think I made the same face I make when I down a shot of tequila and lick the salt. Half way through, and time to throw the chips in we have a taste test. Especially when one puts the salt in, and then checks the email, and then one's wife puts the salt in - to help out. They say too many cooks spoils something, I think. We bought to big bags of ice which ended up giving us half of what we needed. It was mint tea, or creme de menthe and alcohol won. Chocolate chips, no problem Mint, problem. We found something called 'fresh creme' and figured we were in the ballpark. We went shopping and found tiny 20 gram bags of rock salt for about $2 each - the caviar of salt I guess - so that was out. I live in Japan and I love mint chocolate chip ice cream. So rather than mint chocolate chip ice cream this was more like salty toothpaste with pebbles ice cream. And those mini chocolate chips (used Nestle’s), they were a bit hard & weird tasting right after making the recipe, then after freezing they became really hard, like eating gross little pebbles. I thought the salt would be fine because I’ve used it in ice creams before, but this tasted salty, which is fine for a recipe like salted caramel, but in a mint ice cream it’s just awful. The peppermint is too strong (used McCormick’s), rather than a smooth mint taste it’s more like eating frozen toothpaste. There are only a few ice cream base recipes - it’s actually the added ingredients for flavor that make the difference. I just moved so I didn't want to dig out my cookbooks & came here for a recipe - almost 400 reviews & 5 stars, this had to be a winner! I'm sorry I didn’t read the reviews, I now see most of the people who loved this had made crucial changes. I've tried at least 50 ice cream recipes from about 7 ice cream cookbooks & while some were better than others they were all tasty enough that they were gone in a day or two. Made it exactly as stated & it was terrible. On it's own or on top of a fudge brownie, this ice cream is goood! My proportions of cream and half and half provide the velvety rich smoothness and flavor without leaving a greasy mouth feel.
Reduce the fat content enough and you'll end up with a grainy, icy result. A heads up for those who want to make this more calorie friendly by using reduced fat milk or cream-if you use lower fat dairy products you will definitely compromise both mouth feel and richness. I did use the miniature chocolate chips as the recipe directs-hubby not only doesn't mind the tiny bits of crunchy chocolate, he actually prefers it that way! It gives the ice cream a little interest and contrast in textures. The subtle mint flavor was perfect for us, although die-hard mint lovers may want to increase the amount of peppermint extract by half. What I got was a rich, velvety, delicately mint flavored frozen custard. Beat the eggs on medium speed for a minute or two, gradually add 3/4 cup sugar, then mix well for another minute or so. On it's own or on top of a fudge brownie, this ice cream is goood! Read MoreĪs I've mentioned in other reviews I've left for ice cream on this site, I am from Wisconsin, and we like our ice cream (frozen custard) rich, smooth and custardy! So, scaling this down to 6 servings to fit my 1-1/2 quart ice cream maker, I used 2 cups heavy cream, 1 cup half and half and 2 eggs. As I've mentioned in other reviews I've left for ice cream on this site, I am from Wisconsin, and we like our ice cream (frozen custard) rich, smooth and custardy! So, scaling this down to 6 servings to fit my 1-1/2 quart ice cream maker, I used 2 cups heavy cream, 1 cup half and half and 2 eggs.
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