![]() ![]() But as custard-based ice cream, this recipe calls for egg yolks, which are cooked with cream and sugar to produce a rich and creamy product. However, not all ice cream bases call for egg yolks. The lecithin in egg yolks is an emulsifier that helps keep the butterfat from separating during the freezing process. I typically use chocolate mint as it grows in our garden, but any variety works.Įggs add to the smoothness, richness, flavor, color, and fat content of ice cream. Artificial flavors or even pure mint extract cannot compare to the flavor of fresh mint. Understanding ingredientsįresh mint is the key to making delicious mint chocolate chip ice cream. Read the recipe through from start to finish.
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