Unlike the butter pecan we made last week, mint chip isn’t a flavor that benefits from a super-rich egg custard base. As a base for a lighter ice cream like this, I love to use Junket ice cream mix. There’s no cheating going on here. Junket mix is basically just pre-measured sugar, vanilla and a few thickeners found in commercial ice cream – you still need to start with real cream and milk and add your own flavorings.
We make ice cream in our Whynter ICM-200LS freezer. It’s a compressor model that makes 2 quarts of ice cream in as little as 25 minutes, with no pre-freezing or ice required. With a few boxes of Junket mix stashed in the cupboard, we can have fresh homemade ice cream ready in as little as 30 minutes, whenever the craving strikes!
Here is our favorite recipe, made a little lighter by using half and half and milk in place of heavy cream.
REDUCED FAT MINT CHIP ICE CREAM RECIPE
(Double batch – 2 quarts)
2 cups half and half
2 cups 2% milk
2 boxes Junket Very Vanilla Ice Cream Mix
2 tbs peppermint extract
4 ounces semi-sweet chocolate, finely chopped
20 drops green food color
Mix all ingredients in bowl, adjusting mint flavor and food color as desired. Pour into your favorite ice cream maker and churn until semi-frozen. Stir in chopped semi-sweet chocolate. Transfer to freezer container and chill until firm, about 3 hours. (Can also be served as soon as it comes out of the ice cream maker, but mint chip really benefits from the extra time in the freezer.)