I agree with some others who had trouble getting this to freeze, except... I persisted and now I rate this a 5 star. On my first batch, I hurried. I didn't "temper" the eggs properly (that's where you take warm mix out, add to egg & return to the pan). And I threw in semi sweet chips that I presumed had melted sufficiently. Then I failed to chill well before putting in my machine. Worse yet, I used my Cuisinart freezer that allows a fairly thick build-up in the canister between the dasher & the edge, preventing the center from getting to the coldest area. The band-aid was to put the half-frozen mix into a shallow container in the freezer and stir every few hours until it was ice cream. Tasted good, but had "bits" (either choc chip or egg - not sure) The CURE is: follow the directions! Do not boil, properly temper the eggs, use as tiny chocolate bits as you can (shaved is best), chill completely before freezing, and use a maker whose dasher really scrapes the canister edge. (My Waring did great) If you don't hurry, you will be rewarded with a very rich, delicious ice cream. As another reviewer stated - not overly chocolate in flavor, but exceptionally rich in taste & texture.

This recipe is the same as the basic vanilla recipe that comes with the ice cream freezer - just add mint, coloring and chips. I wish I hadn't, though. Turns out the mint flavoring I had in the cabinet is just that - flavoring. This needs EXTRACT. Even then, though, it's the reviewers suggestions that make this recipe good -- oreos, shaved chocolate... I suggest broken Keebler grasshopper cookies.

My grocery gave away a free pound of HUGE butterflied shrimp with the purchase of porterhouse... needless to say I was hurriedly picking a grill recipe. I didn't have 2 hours to marinate, and I had to sub chili powder for hot sauce (guestimated amount). This was a hit! Thanks, Robbie.