Recipe: Peppermint Chip Ice Cream
It’s National Ice Cream Day, so why not treat yourself with homemade Peppermint Chip ice cream? Grown right here in the Pacific Northwest, our Peppermint tea is lively and aromatic, making it the perfect way to flavor this ice cream without adding artificial ingredients. Don’t have an ice cream maker? Neither did we! This decadent, creamy recipe can be made without a maker and is a great activity to fill a summer afternoon.
– 2 cups half and half
– 2 cups heavy whipping cream
– 10 Peppermint tea bags
– 1 cup sugar
– 2 tsp vanilla extract
– 1 cup chocolate chips (more or less per your preference)
1. In a large sauce pan, heat half and half to a boil, stirring constantly to not let it burn or curdle.
2. Once it is just bubbling, remove from heat and add tea bags.
3. Steep tea bags in half and half for 10 minutes.
4. Remove tea bags and stir in sugar until dissolved.
5. Add vanilla extract.
6. Add in heavy whipping cream.
7. Pour mixture into a shallow metal baking dish or loaf pan.*
8. Place the pan in your freezer for 30 minutes or until the edges of the ice cream have frozen.
9. Using a hand mixer*, blend the mixture until creamy and combined.
10. Repeat steps 8-9 at least five times, the more you do this, the creamier the ice cream.
11. Before your last freeze, gently stir in chocolate chips and freeze until solid.
12. Scoop into bowls and enjoy!
*Note: We lined the pan with parchment paper and secured it with a rubber band, transferring the ice cream into a KitchenAid mixer instead of using a hand mixer to blend between freezings.