Ice Cream (Andes Mint Chip)

Mint Ice Cream Recipe for KitchenAid Mixer
Ice Cream (Andes Mint Chip)
Ice Cream (Andes Mint Chip)

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 2

    cups Heavy Whipping Cream

  • 1/2

    cup Milk

  • 2

    Large Eggs

  • 1

    cup Sugar

  • 2

    tsp Peppermint Extract

  • 2

    tsp Vanilla Extract

  • 1

    pkg Ande's Crème de Mint Thins (28 pieces)

Directions

-Freeze KitchenAid ice cream bowl for 15-24 hours before making recipe. -In KitchenAid mixer, whisk eggs on speed 10 until light and fluffy (about 1-2 mins). Turn mixer down to 8, slowly add sugar and whisk ~1 min. -Remove whisk and attach flat beater. With mixer on 'STIR', add heavy cream, milk, peppermint and vanilla. -Once blended, cover mixing bowl with plastic wrap and refrigerate ice cream batter for at least 2 hours. -Unwrap Ande's Mints and chop to desired size in small food processor. -Attach dasher adapter with short tab around pin and lock firmly into place. Place frozen ice cream bowl onto mixer and insert dasher. Lock mixer head down and engage dasher on 'STIR'. -Slowly pour ice cream batter into bowl with dasher moving. Stir for 15-30 mins. -After ~20 mins of stirring, add the Ande's mint pieces. This may cause the dasher to start clicking intermittently (indicating that the ice cream is finished), but it's okay to continue stirring a few minutes more if needed. -Once converted, transfer soft-ice cream to airtight container and freeze for 24 hours to fully ripen.

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