This ice cream experience is an affirmation that sometimes the result can be amazing when you have to pivot because you don’t have all of the ingredients.
I didn’t have peppermint extract, so I did some research to see if I could use our Starbucks peppermint syrup instead. What I learned was the role inverted sugar plays in stabilizing and creamifying (is that a word?) ice cream. Inverted sugar includes honey, corn syrup and simple syrups. The result of using our Starbucks peppermint syrup was creamy, easily scoopable ice cream.
Mint Chocolate Chip Ice Cream
Recipe I meant to follow found here
- 1 c 2% milk, cold
- 1/2 c. granulated sugar
- 1/3 c. peppermint syrup
- 2 c. heavy cream, cold
- 4 oz semi-sweet chocolate bar, chopped finely
Use whisk to combine milk and granulated sugar in bowl until dissolved. Stir in heavy cream and peppermint syrup. Turn ice cream maker on and pour mixture in. Let churn for 15-20 min or until ice cream firms up. During the last 5 minutes of churning, add chopped chocolate.