With the severely limited Danish selection of ice cream flavors, there’s pretty much never not a batch in the freezer… or in the concept phase.
One of my latest creations was this no cook mint chocolate chip ice cream recipe. For some reason, mint always seems wintry to me, and with dark chocolate, it seemed a perfect winter holiday flavor. Since I can’t buy chocolate chips in Denmark, I chopped up some dark chocolate instead.
No Cook Mint Chocolate Chip Ice Cream Recipe
1/2 cup sugar
2 cups heavy cream
1/2 cup coffee cream*
1/2 cup milk
2 t peppermint extract
5-6 oz dark chocolate, chopped
Whisk the eggs for a minute or two in a large bowl, until they’re light and fluffy.
Add the creams, the milk, and the peppermint extract, then whisk it for another minute or two. You can also add a few drops of green food coloring here, but I prefer its natural color.
Process the mixture in an ice cream maker for 45 minutes to an hour, adding the chocolate during the last 10 minutes of processing.
Voila! You’ve just discovered the perfect no cook mint chocolate chip ice cream recipe ; -)
*This is half-and-half in the States… you’re looking for something with around 10% fat.
I’m not sure what your definition of an Oik is,,,I had to look it up, not being familiar with the term. Definition I found was “rude or obnoxious person”.
I explained it in the comments here: http://www.sageandsimple.com/2014/12/i-had-a-blue-christmas/ Now you know :)
Ahhh! Thanks for clearing that up!!!! May have to come up with a few of my own nicknames for people! LOL
Lisa G. says
Sage – I’m just poking around here – did you really not cook this? You make ice cream with raw eggs? How interesting; but I don’t think I’d have the nerve.
Nerve has little to do with it if you use pasteurized eggs, which are sold specifically to be used in uncooked (or lightly cooked) foods.