Mint, chocolate, and brownies are swirled together in this classic ice cream flavor. It’ll still taste minty without the food coloring, but we like the nostalgic green touch. To make the ice cream, heat up cream and milk and stir in sugar until it dissolves, then temper egg yolks with the mixture (that means slowly adding the heated milk to the yolks and whisking fast so they come up to temperature without forming nasty cooked chunks), and then cook the custard for a few minutes. Add mint extract and green food coloring, chill the ice cream base, freeze according to your ice cream maker’s instructions, and fold in the brownie chunks and chocolate. For extra chocolaty goodness, pour some homemade Chocolate Shell Ice Cream Topping on it.
Game plan: To make this ice cream completely gluten-free, use these wheat-free brownies.
Be sure to get the bowl of your ice cream maker in the freezer and fully frozen before starting this recipe.
The unfrozen ice cream base can be made up to 2 days in advance.
by Rachel Johnson | Whether the kids are still distance learning or returning to a classroom, with school back in session...