½cupmini milk chocolate chips or semi-sweet chocolate chips
a drop of green food color* see notes
Pour in the cold heavy cream into a bowl. Whisk till medium to stiff peaks form (depending on your mixer it takes 5-7 mins) set aside
Add the salt, mint extract, vanilla extract, and colors to the condensed milk and mix to combine.
Pour the condensed milk mix into the whipped heavy cream and fold in till evenly combined.
Fold the mini chocolate chips.
Transfer ice cream into a 2 Quart container and freeze for 6 to 8 hrs or overnight.
Serve topped with more mini Chocolate chips
I didn't have a mint green color so I used a drop of yellow and a drop of blue from Wilton's color system.
The use of color is optional. I use it because in my opinion it makes the ice cream look minty.
You can decide to whisk the heavy cream, condensed milk, the extracts and salt together at the same time till firm peaks form, then mix in the colors and the chocolate chips. (I do that occasionally) It works as well. But for illustration purposes, I prefer to make it in the steps stated above.
You can whip your cream first, then mix the condensed milk before folding in or vice versa.
If using a stainless still bowl, chilling the bowls and whisk helps the heavy cream whip up faster.
I highly recommend mini chocolate chips for this recipe.
Keyword mint chocolate chip ice cream, mint ice cream, shamrock ice cream, St Patrick's day
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