Ingredients

• 2 cups heavy cream
• 1 cup whole milk
• 3/4 cup granulated sugar
• 1 teaspoon peppermint extract
• 1/2 tsp kosher salt
• 8.5 oz. Andes Mints, chopped
• Optional: 4-5 drops green food coloring

Instructions

1. In a large mixing bowl, combine heavy cream, whole milk, granulated sugar, peppermint extract, salt, and green food coloring (optional).
2. Whisk for 2 - 3 minutes until the sugar completely dissolves. Rub a bit of the mixture between your fingers to check for undissolved sugar.
3. Pour the mixture into the ice cream bowl and select the ice cream mode. Churn until it thickens to a soft-serve ice cream consistency.
4. Add in the chopped Andes mints and let the machine run until the ice cream maker’s operation is done.
5. After the process, you can serve it right away, or transfer it to a shallow container or a loaf pan. Place plastic wrap or wax paper directly on the ice cream’s surface and freeze until firm.
6. Let it sit at room temperature for about 5 minutes before serving.