Sugar-Free Mint Chip Ice Cream
Mint offers enough bite to counteract the sugar-free flavor. You'll find this dessert rich and satisfying, and incredibly delicious.
INGREDIENTS | YIELD: 1 QUART
- 3 cups heavy cream
- 1¼ cup Splenda
- Pinch salt
- 4 large egg yolks
- 1 cup half and half
- 1 tablespoon vanilla extract
- ½ teaspoon peppermint oil
- 1 cup sugar-free chocolate chips, chopped into smaller chips
Combine heavy cream, Splenda, and salt in a medium saucepan. Bring to a light simmer. Remove from heat.
In a separate bowl, whisk egg yolks. While cream mixture is hot, temper the yolks by adding half of the mixture into the eggs, whisking constantly. Add egg mixture to saucepan, and heat until thickened.
Add half and half, vanilla extract, and peppermint oil. Refrigerate 4 hours to overnight.
Add to ice cream maker and follow manufacturer's instructions for freezing. Before storing in freezer, fold in chocolate chips.
The name “peppermint” came from the mythological Greek nymph Mintha, who was turned into the flavorful plant and trod underfoot by the jealous goddess Persephone. Mintha (or Minthe) had fallen in love with Persephone's husband, Hades, god of the underworld.