Ingredients with Measurements:
- 2 cups whole milk
- 1 cup heavy cream
- 1 cup granulated sugar
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- 1 teaspoon peppermint extract
- 2/3 cup mini chocolate chips
Special equipment needed:
- 9x13 inch baking dish
- Parchment paper
- Ice cream maker
Step-by-step instructions:
1. In a medium saucepan, combine the whole milk, heavy cream, granulated sugar, and salt. Heat over medium heat, stirring occasionally, until the sugar has dissolved and the mixture is hot but not boiling.
2. Remove the mixture from the heat and stir in the vanilla extract and peppermint extract. Let cool to room temperature.
3. Pour the mixture into an ice cream maker and churn according to the manufacturer's instructions.
4. Once the ice milk is churned, fold in the mini chocolate chips.
5. Line a 9x13 inch baking dish with parchment paper, leaving an overhang on the sides.
6. Pour the ice milk into the prepared baking dish and smooth the top with a spatula.
7. Freeze for at least 4 hours or until firm.
8. Once frozen, use the parchment paper overhang to lift the ice milk out of the baking dish and onto a cutting board.
9. Cut the ice milk into bars and serve.
Time:
Preparation time: 20 minutes
Cooking time: 4 hours (freezing time)
Temperature:
Ice milk should be frozen at 0°F (-18°C).
Serving size:
This recipe makes 12-16 ice milk bars.
Nutritional information:
Each ice milk bar contains approximately 200 calories, 10g fat, 25g carbohydrates, 2g protein, and 20mg cholesterol.
Substitutions for ingredients:
- Whole milk can be substituted with 2% or skim milk.
- Heavy cream can be substituted with half-and-half or whole milk.
- Granulated sugar can be substituted with honey or maple syrup.
- Mini chocolate chips can be substituted with chopped chocolate or chocolate shavings.
Variations:
- Omit the peppermint extract and add 1/2 cup of chopped nuts for a nutty ice milk bar.
- Use white chocolate chips instead of mini chocolate chips for a different flavor profile.
- Add a few drops of green food coloring to the ice milk for a festive touch.
Tips and tricks:
- Make sure the ice milk mixture is completely cooled before churning in the ice cream maker.
- Fold in the mini chocolate chips gently to avoid deflating the ice milk.
- Use a sharp knife to cut the ice milk bars for clean edges.
Storage instructions:
Store the ice milk bars in an airtight container in the freezer for up to 2 weeks.
Reheating instructions:
The ice milk bars can be eaten straight from the freezer and do not need to be reheated.
Presentation ideas:
Serve the ice milk bars on a platter with fresh mint leaves for a pop of color.
Garnishes:
Garnish each ice milk bar with a sprig of fresh mint or a drizzle of chocolate syrup.
Pairings:
Serve the ice milk bars with a cup of hot cocoa for a cozy winter treat.
Suggested side dishes:
These ice milk bars are a dessert on their own and do not need a side dish.
Troubleshooting advice:
- If the ice milk mixture is not freezing in the ice cream maker, make sure the bowl is completely frozen before using.
- If the ice milk is too hard to cut, let it sit at room temperature for a few minutes before cutting.
Food safety advice:
- Make sure to use pasteurized milk and cream to avoid any foodborne illnesses.
- Store the ice milk bars in the freezer at 0°F (-18°C) to prevent any bacterial growth.
Food history:
Ice milk is a lighter version of ice cream that was popular in the 1970s and 1980s.
Flavor profiles:
This recipe combines the cool and refreshing flavor of mint with the rich and decadent flavor of chocolate.
Serving suggestions:
Serve these ice milk bars as a refreshing dessert after a heavy meal.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: N/A
Taste: Refreshing, Minty, Sweet, Chocolatey, Creamy