7
ab
out 4
0 min
ute
s. T
he i
ce c
rea
m will h
ave a s
oft
, cre
am
y
tex
tur
e. If a f
irm
er c
ons
ist
enc
y is d
esi
red
, tra
nsfe
r to a
n air
tig
ht
con
tai
ner a
nd p
lac
e in f
ree
zer f
or a
bou
t 2 hou
rs. R
em
ove f
rom
fre
eze
r ab
out 1
5 min
ute
s bef
ore s
erv
ing
.
Nut
ritio
nal
inf
orma
tio
n p
er s
ervi
ng (
bas
ed
on ½
cup
):
Cal
ori
es
296
(62
% fr
om
fat
) •
car
b. 2
3g
• p
ro
. 3g
• fa
t 20
g •
sat
. fa
t 13
g
• ch
ol.
193
mg
• so
d. 5
7m
g •
cal
c. 7
3m
g •
fib
er
0g
FRE
SH
MIN
T WI
TH
CHO
COL
ATE
CO
OKIE
S
Alw
ays a w
inn
ing c
om
bin
atio
n, fre
sh m
int a
nd c
hoc
ola
te t
ake t
he
for
efr
ont i
n thi
s ric
h and c
rea
my i
ce c
rea
m.
Mak
es a
bou
t 6 cup
s (tw
elv
e ½-c
up s
erv
ing
s)
2
cu
ps w
ho
le m
ilk
2
cu
ps h
ea
vy c
re
am
1
cu
p gr
anu
la
ted
su
gar,
div
id
ed
pi
nc
h se
a or k
osh
er s
alt
1½
te
aspo
ons p
ure
va
nilla
ext
ra
ct
2
cu
ps p
ac
ked f
re
sh m
in
t le
ave
s
5
la
rg
e eg
g yo
lk
s
1
cu
p cru
sh
ed c
ho
co
la
te s
an
dw
ic
h co
ok
ie
s
(a
bou
t 8
coo
kies
)
1.
In a m
ed
ium s
auc
ep
an s
et o
ver m
ed
ium
-lo
w hea
t, w
his
k
tog
eth
er t
he m
ilk
, cre
am
, hal
f of t
he g
ran
ula
ted s
uga
r, s
alt a
nd
van
illa
. Brin
g the m
ixt
ure j
ust t
o a boi
l. R
em
ove f
rom h
eat a
nd
add t
he m
int l
eav
es; l
et s
tee
p for 2
0 to 3
0 min
ute
s. I
f you d
esi
re
a mild
er m
int f
lav
or, r
em
ove a
nd d
isc
ard t
he m
int l
eav
es a
fte
r
ste
ep
ing, b
ut f
or a m
ore i
nte
nse i
ce c
rea
m we r
eco
mm
end
ble
ndi
ng t
he m
ilk
/m
int m
ixt
ure u
sin
g an i
mm
ers
ion b
len
der
.
Aft
er s
tee
pin
g, ret
urn t
he m
ixt
ure j
ust t
o a boi
l ove
r med
ium
-lo
w
hea
t.
2.
W
hile t
he m
ilk
/cr
eam m
ixt
ure i
s reh
eat
ing, c
om
bin
e the y
olk
s
and r
em
ain
ing s
uga
r in a m
ed
ium b
ow
l. U
sin
g a han
d mix
er o
n
low s
pee
d or a w
his
k, b
eat u
ntil m
ixt
ure i
s pal
e and t
hic
k.
3.
On
ce t
he m
ilk
/cr
eam m
ixt
ure h
as c
om
e to a s
lig
ht b
oil, w
his
k
abo
ut ¹
∕³ o
f the h
ot m
ixt
ure i
nto t
he y
olk
/su
gar m
ixt
ure. A
dd
anoth
er ¹
∕³ o
f the m
ixt
ure
, the
n ret
urn t
he c
om
bin
ed m
ixt
ure t
o
the s
auc
ep
an. U
sin
g a woo
den s
poo
n, stir t
he m
ixt
ure
con
sta
ntly o
ver l
ow h
eat u
ntil i
t thi
cke
ns s
lig
htly a
nd c
oat
s the
bac
k of t
he s
poo
n. T
his m
ixt
ure m
ust N
OT b
oil o
r the y
olk
s will
ove
rco
ok – t
he p
roc
ess s
hou
ld o
nly t
ake a fe
w min
ute
s.
4.
Po
ur t
he m
ixt
ure t
hro
ugh a f
ine m
esh s
tra
ine
r and b
rin
g to r
oom
tem
per
atu
re. C
ove
r and r
efr
ige
rat
e at l
eas
t 2 hou
rs, o
r
ove
rni
ght
. Whi
sk m
ixt
ure a
gai
n bef
ore p
our
ing i
nto t
he i
ce
cre
am
mak
er.
5.
Po
ur t
he m
ixt
ure i
nto t
he m
ixi
ng b
ow
l of t
he C
uis
ina
rt® I
ce
Cre
am a
nd G
ela
to M
ake
r fitt
ed w
ith t
he i
ce c
rea
m pad
dle. T
urn
uni
t on, s
et T
im
er a
nd p
res
s Sta
rt. L
et m
ix u
ntil t
hic
ken
ed,
ab
out 4
0 min
ute
s. W
hen t
he i
ce c
rea
m is a
lm
ost f
ully c
hur
ned
,
grad
ual
ly ad
d t
he c
rus
hed c
ook
ies t
hrou
gh t
he m
ix-
in op
eni
ng;
let m
ix u
ntil f
ully c
om
bin
ed.
6.
Th
e ice c
rea
m will h
ave a s
oft
, cre
am
y tex
tur
e. If a f
irm
er
con
sis
ten
cy i
s des
ire
d, t
ran
sfe
r to a
n air
tig
ht c
ont
ain
er a
nd
pla
ce i
n fre
eze
r for a
bou
t 2 hou
rs. R
em
ove f
rom f
ree
zer a
bou
t
15 m
inu
tes b
efo
re s
erv
ing
.
Nut
ritio
nal
inf
orma
tio
n p
er s
ervi
ng (
bas
ed
on ½
cup
):
Cal
ori
es
293
(58
% fr
om
fat
) •
car
b. 2
7g
• p
ro
. 4g
• fa
t 20
g •
sat
. fa
t 11
g
• ch
ol.
148
mg
• so
d. 9
8m
g •
cal
c. 1
15m
g •
fib
er
1g
ME
XIC
AN S
TY
LE C
HO
CO
LA
TE I
CE C
RE
AM
Thi
s ice c
rea
m can b
e spi
cy f
or s
om
e, s
o adj
ust t
he c
aye
nne t
o
you
r pe
rso
nal
tast
e.
Mak
es a
bou
t 5 cup
s (ab
out t
en ½
-cu
p ser
vin
gs)
2
cu
ps w
ho
le m
ilk
1½
cu
ps h
ea
vy c
re
am
1½
te
aspo
ons p
ure
va
nilla
ext
ra
ct
1
te
aspo
on g
rou
nd
cin
na
mon
1 to 2
pi
nc
he
s ca
ye
nn
e
pi
nc
h se
a or k
osh
er s
alt
²∕³
cu
p gr
anu
la
ted
su
gar,
div
id
ed
5
la
rg
e eg
g yo
lk
s
6
ou
nces
bit
te
rsw
ee
t c
hoco
la
te
, r
ou
gh
ly c
hop
pe
d
