Honey Mint Chocolate Chip Ice Cream - KitchenAid Ice Cream Maker

How to use your KitchenAid Mixer's Ice Cream Maker attachment to make honey mint chocolate chip ice cream. 0:17 Ice Cream Maker overview 0:41 Homemade ice cream overview 1:25 Honey Mint Chip ice cream How To 4:42 How to use the Kitchenaid Ice Cream Maker Attachment Shopping links: KitchenAid Mixer - the BEST: https://amzn.to/47Cupen Ice Cream attachment: https://amzn.to/3STZu8W Honey Mint Chocolate Chip Ice Cream Recipe (adapted from Thomas Keller's mint chocolate chip in the ad hoc cookbook: http://amzn.to/1nzzUkr) 2 cups heavy cream 2 cups whole milk 1 bunch fresh mint leaves 10 egg yolks 1 cup honey (alternatively, use 1 2/3 cup white sugar) 3/4 cup dark chocolate chips, chopped up (or a nice dark chocolate bar chopped up) Pour cream, milk, and mint leaves into a saucepan over medium heat and bring to a simmer. Once it reaches a simmer, remove from heat, and let sit for 20 minutes to allow the mint to infuse into the cream even more (it's like making ice cream tea). Then, pour cream mixture into a new pot through a fine mesh strainer to remove the mint leaves. Add 3/4 of the honey to the cream mixture, and turn on medium heat for a few more minutes until the honey is mixed in. Meanwhile, whisk the egg yolks with the remaining honey in a large heat-proof bowl. Temper the eggs by slowly pouring the hot cream mixture into the egg bowl, whisking vigorously and constantly (an assistant may be needed to coordinate this part). Wash the original pot and mesh strainer, then pour egg/cream mixture through mesh into the original pot. Bring mixture up to a simmer over medium heat, stirring constantly. It will thicken up slightly, like a custard. After 15-20 minutes, pour through the strainer one more time into an ice bath, and let cool in the ice bath for 5-10 minutes. Pour cooled mixture into storage container and refrigerate for several hours or overnight. Place the refrigerated mixture into your ice cream maker of choice, and mix for 25 minutes. Pour in chocolate chips, and mix for 5 more minutes. Immediately pour into storage container and freeze for several hours until it hardens a bit more. Serve with hot fudge sauce (recipe here: http://bit.ly/1rvXm18). __ Sign up for recipe e-mail updates: http://bit.ly/1fC4U0U __ Facebook: http://on.fb.me/Qy9pOG Twitter: http://bit.ly/1cVTvUl Pinterest: http://bit.ly/1jlPKwb Google+: http://bit.ly/1rT9slO Instagram: http://bit.ly/1iDYcrV __ xoxo cooks is a weekly cooking show featuring simple and delicious recipes that fit into your busy life and make you feel good. Let's hang out in my kitchen together. Created by Adrienne Stortz. Theme music by Vickie Yang. Spatula title image by Christina Lau. xoxo cooks is a Tastemade partner.