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. 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. I added 2 tsp. of vanilla, and 3/4 tsp. peppermint extract. What I got was a rich, velvety, delicately mint flavored frozen custard. The subtle mint flavor was perfect for us, although die-hard mint lovers may want to increase the amount of peppermint extract by half. 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. 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. Reduce the fat content enough and you'll end up with a grainy, icy result. My proportions of cream and half and half provide the velvety rich smoothness and flavor without leaving a greasy mouth feel. On it's own or on top of a fudge brownie, this ice cream is goood!
Was this review helpful?
349 users found this review helpful
As I've mentioned in other reviews I've left for ice cream on this site, I am from Wisconsin,...