In the kitchen with Viggo: Mint chip ice cream

The other day while Svea and I were shopping at Costco, a quart of whipping cream jumped into our cart. Time to make some ice cream! Viggo decided on mint chip.

First we had to read the recipe. (Viggo struggled but persevered through the word "granulated".)

Add the granulated sugar into the milk . . .

Whisk!

Then we added the really good stuff.

When I suggested the option of adding food coloring, it was no longer an option: it was mandatory.

Taking a break to be silly!

Viggo: "It's the perfect color of minty-greenish!"

Into the maker it goes! From our experience, red ice-cream makers usually make the best ice cream. Just a helpful tip.

While the freezer worked its magic, we grated some dark chocolate. When it comes to mint chip ice cream, I prefer microscopic flakes of chocolate over big chunks you have to chew (when the chocolate is grated, it melts in your mouth - if you have big chunks, they get stuck in your teeth - yuck), so we took the time to grate. We also took the time to eat all the scrap chocolate.

Doesn't that look divine?! Oyf . . .

Viggo gives the ice-cream maker a hug. He was SO excited to make ice cream!

The fruits of our labor! Yum yum yum. This was so easy to make!

Mint Chip Ice Cream

1 cup whole milk, well chilled

3/4 cup granulated sugar

2 cups heavy cream, well chilled

1-2 teaspoons pure peppermint extract (we used 1 teaspoon)

3/4 cup grated chocolate

In a medium bowl, whisk sugar and milk to combine until sugar is dissolved (this just takes a few minutes with some elbow grease, or 1-2 minutes with a hand mixer on low speed). Stir in the heavy cream and peppermint extract. Freeze in ice-cream maker according to manufacturer's instructions, adding chocolate five minutes before the end of the mixing time. When done, scoop into freezer-safe bowl and let ripen in freezer for at least two hours. Enjoy!