Ingredients
Preparations
In a large bowl, stir together the heavy cream, milk, sugar, salt, and extracts until the sugar is dissolved.Add the natural green food coloring, if using, starting with about 3 drops and adding more as desired. Pour the mixture into the ice cream maker and follow the manufacturer instructions.
After approximately 20 minutes, once the mixture is thickened, add the chocolate chips/chunks or crushed Oreo cookies and let it continue to churn for 5-10 more minutes or until the ice cream is thick. Spoon the ice cream into a fairly shallow freezer container with a lid and freeze it for at least 3-4 hours or until it is firm. For best results let it freeze overnight. Scoop and serve. Makes about 1 quart.Notes
- Peppermint extract: Strength varies from brand to brand. Start with less, taste, and add more as desired.
- If you’re planning on freezing your ice cream beyond a few days, press a piece of plastic wrap on top of the surface of the ice cream and then secure the lid in place. This will help prevent ice crystals from forming when the ice cream is exposed to air.
- Store the ice cream container towards the back of the freezer to prevent it from warming every time the freezer door is opened. The continually warming and freezing cycle likewise causes the formation of ice crystals.
- Homemade ice cream is best eaten within 2 weeks, after which the texture will begin to degrade.