Oreo Mint Ice Cream

Pictured: mint ice cream topped with crushed chocolate teddy grahams.

Original recipe from the ice cream salt box. Our favorite plain vanilla ice cream recipe is here. We love this recipe because it is our firm belief that mint chip is NOT the way to go (those chocolate bits can feel so waxy!), and Oreo mint ice cream cannot always be found! As an alternative to mixing the chocolate in, this recipe is great served over hot brownies, chocolate cake, or cookies.

Ingredients:

• 3 c sugar
• 1 T lemon juice
• 1/4 t salt
• 7 c whipping cream
• 2 c milk
• 1/4 t vanilla
• 1 1/4 t mint extract (1 dram peppermint oil)
• 4 drops green food coloring, optional
• 5-15 pounds ice, depending on ambient temperature and size of recipe
• ~1 c rock salt (like Morton's)
• opt: 3 c chocolate cookie crumbles, cake, or brownies

Directions:

1. In a large bowl, mix together all ingredients but the rock salt & cookies.
2. Pour mixture into ice cream maker and freeze according to instructions. Ours takes about 5 lbs (1 gallon bag) of ice for this recipe, or 20 lbs (4 1/2 gallon bags of ice cubes) if quadrupled on a 75° day, which we pour around the ice cream canister. Pour 1 c salt over the ice to keep its temp low even when melted. As ice melts down, add more so that the ice reaches the top of the ice cream line. Add a sprinkle of salt with every new ice addition.
3. Use the hand crank or motor for 1-2 hours until desired thickness is reached. Just before serving, add optional chocolate cookie crumbles into canister and mix until just swirled. 

*For a Christmassy alternative, try mixing in crushed candy canes instead of green food coloring.