peppermint chocolate chip ice cream

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by: Angry Asian






lactose free half & half




ingredients

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serves: 8

5 egg yolks

1/2 cup sugar

3 cups of half&half

1/2 tbl potato starch

2 tsp peppermint extract

1/2 cup chocolate chips

Nutrition Facts
peppermint chocolate chip ice cream

Servings Per Recipe: 8

Amount per Serving

Calories: 209

  • Total Fat: 7.7 g
  •     Saturated Fat: 3.9 g
  •     Trans Fat: 0 g
  • Cholesterol: 120.1 mg
  • Sodium: 92.6 mg
  • Total Carbs: 30.5 g
  •     Dietary Fiber: 1 g
  •     Sugars: 24.4 g
  • Protein: 4.6 g
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preparation

1.  In a saucepan pour in 1 cup of half & half. heat gently

2.  Add in the sugar, stir til dissolved

3.  In a bowl mix the egg yolks

4.  Ladle in a small amount of the warmed cream, stirring all the while

5.  Pour the warmed egg yolks into saucepan, stirring continuously, 15-20 minutes over mid-low heat

6.  For the remaining half & half,

7.  Stir in the extract and potato starch

8.  Gently/carefully pour warmed

9.  Custard into bowl of

10.  Half & half and mix well

11.  Refrigerate,

12.  Covered at least a few hours

13.  Churn in ice cream

14.  Maker according to

15.  Machine instructions

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