Mint Chocolate Chip Ice Cream 

Note 

Note that if you do not have fresh mint, you can make this mint chocolate chip ice cream recipe with peppermint extract. Skip steps 1 and 2, instead heating 1 cup of milk with 1 cup of cream and the sugar and salt until steaming. Continue with step 3. Add 2 teaspoons of peppermint extract in with the chilled custard mixture in step 6.

Ingredients

3 packed cups fresh spearmint leaves (not stems), rinsed and drained

1 cup milk

2 cups heavy cream, divided

2/3 cup sugar

Pinch kosher salt

6 large egg yolks

6 ounces semisweet chocolate or dark chocolate, chopped fine (keep in the freezer until used)

Method

Steep the mint leaves in cream and milk:

Put the mint leaves in a heavy saucepan with the 1 cup of milk and 1 cup of the cream. Heat until just steaming (do not let boil), remove from heat, cover, and let stand for 30 minutes. Reheat the mixture until steaming, remove from heat and let stand for 15 more minutes.

Chill the remaining cream in an ice bath:

While the mint is infusing in step 1, prepare the remaining cream over an ice bath. Pour the remaining 1 cup of cream into a medium size metal bowl, set in ice water (with lots of ice) over a larger bowl. Set a mesh strainer on top of the bowls. Set aside.

Strain out the mint leaves, add sugar:

Strain the milk cream mixture into a separate bowl, pressing against the mint leaves with a rubber spatula in a sieve to get the most liquid out of them. Return the milk cream mixture to the saucepan. Add sugar and salt to the mixture. Heat until just steaming again, stirring until sugar has dissolved. Remove from heat.

Temper the egg yolks with hot milk cream:

Whisk the egg yolks in a medium sized bowl. Slowly pour the heated milk cream mixture into the egg yolks, whisking constantly so that the egg yolks are tempered by the warm mixture, but not cooked by it. Scrape the warmed egg yolks back into the saucepan.

Heat until the mixture begins to thicken:

Return the saucepan to the stove, stirring the mixture constantly over medium heat with a wooden spoon, scraping the bottom as you stir, until the mixture thickens and coats the spoon so that you can run your finger across the coating and have the coating not run. This can take about 10 minutes.

Strain the custard mixture into cream in ice bath:

Pour the custard through the strainer (from step 2) and stir into the cold cream to stop the cooking.

Chill completely:

Chill the mixture thoroughly in the refrigerator (at least a couple of hours) or stir the mixture in the bowl placed over the ice bath until thoroughly chilled (20 minutes or so).

Process in the ice cream maker:

Process the mixture in your ice cream maker according to the manufacturer's instructions.

Add the chopped chocolate:

Once the ice cream has been made in the ice cream maker it should be pretty soft. Gently fold in the finely chopped chocolate.

Chill in the freezer:

Put in an airtight container and place in the freezer for at least an hour, several hours. If it has been frozen for more than a day, you may need to let it sit at room temperature for a few minutes to soften it before serving.