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In a large mixing bowl, beat cream cheese until smooth and fluffy. Slowly add the heavy cream, slowly, and whip until stiff peaks form, about 3-4 minutes
In a bowl, add sweetened condensed milk, vanilla extract, mint extract, and a pinch of salt. Fold half of the whipped cream into the bowl. Add the other half of the whipped cream and mix well to make sure it is all incorporated. Sprinkle in a couple of drops of green food coloring.
Chop up semi-sweet chocolate bars and fold into the cream mixture. Fold in mini chocolate chips as well. Pour the ice cream mix into a loaf pan, cover, and freeze until firm -- at least 6 hours or preferably overnight.
In a saucepan, warm the heavy cream, whole milk, and sugar over medium heat until the sugar is completely dissolved.
In another bowl, whisk together the egg yolks. Slowly pour the warm cream mixture into the egg yolks, only a little at a time to temper the egg yolks. Continually whisk the mixture.
Place the mixture back into the pot and heat over medium heat, whisking often. Let the mixture thicken until it coats the back of a spoon. Add the mint and vanilla extract and green food coloring.
Remove from heat and place in a bowl and put in an ice bath. Then chill in the refrigerator to become chilled before placing it in the ice cream maker.
Once the ice cream mixture has chilled, make the ice cream according to the ice cream maker instructions. When the ice cream is almost done churning, add the chocolate chunks and chips. Place in the freezer if you prefer a harder ice cream.
Nutrition information is automatically calculated, so should only be used as an approximation.
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