Refreshing Mint

My second attempt at mint was similar to my first. On the advice of B&J, I deleted the salt. I also switched chips and used a full teaspoon of extract.

Mint Chocolate Chip II

• 2 cups heavy cream
• 2 cups half-and-half
• 1 cup granulated sugar
• 1 tsp mint extract
• ~ 1 cup Guittard 46% Semisweet Dark Chocolate Baking Chips (again, enough to look right)
• Green food coloring if you want.

1. Whisk the half-and-half and sugar until the sugar is dissolved
2. Mix in the heavy cream and extract
3. Mix in drops of food coloring until you like the color (obviously optional)
4. Churn per manufacturer's directions
5. When there are about 2 minutes left, add chocolate chips until it “looks right”

This batch was very similar to my first attempt.

• The texture was good. This isn't surprising since I've used this base several times now.
• There was too much mint extract this time. I guess a little less than 1 tsp is the right amount for 4 cups of dairy.
• The chips were good but hard to eat in frozen form. That was the issue with the Nestle chips. More research is required re: chocolate chips in ice cream.