From the Kitchen | German Chocolate Ice Cream

 This is a little piece of bliss.  Homemade, Alpenmilch Schokolade Noisette peppermint ice cream.

A friend and neighbor recently returned form a trip to Germany, and bless her, she brought back a goodly bundle of the most delicious Schokolade ever.  We've had a surplus of milk lately, as well, so what could be more reasonable than to whip up some ice cream?

We made this four days in a row.  It's that good.  (Not to mention, there's that much cream that has to be dealt with!)

 Guaranteed 100% Swiss milk.

12.0z Chocolate  (We used less - it was still phenomenal) 

1 1/2 C sweetened condensed milk

1 1/2 tsp vanilla

1 tsp salt

5 drops peppermint oil

3 3/4 C heavy well-chilled cream

Melt chocolate and milk over the stove

Add vanilla, salt, & peppermint

Whip cream till stiff peaks form

Very gently, fold chocolate into half the cream, then fold the rest of the cream in, a little at a time.

Pour into a freezer tight container

Freeze for exactly six hours.  Give a little longer if you need to, but it's peak of perfection is 6 hours.  Ice crystals start to form after that, affecting the texture.

Grab yourself a bowl before it's all. licked. up.