Thursday, March 16, 2017

Grasshopper Ice Cream

I received a fun new Cuisinart ice cream maker for my birthday, and we've been having lots of fun making different flavors. I think this one has been everyone's favorite.

1 cup whole milk
¾ cup granulated sugar
pinch salt
2 cups heavy cream
2 tsp. mint extract
½ package Keebler Mint Grasshopper Mint & Fudge Cookies, chopped and frozen

In a medium bowl, use a hand mixer on low speed or whisk to combine the milk, sugar and salt until the sugar is dissolved. Stir in the heavy cream and mint extract. Cover and refrigerate 1 to 2 hours.

Turn on the ice cream maker; pour the mixture into the frozen freezer bowl and let mix until thickened, about 15 to 20 minutes. Add chopped Grasshopper cookies. Transfer the ice cream to an airtight container and place in freezer for 24 hours.

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