Mint Chocolate Chip Ice Cream
(we promise, once you’ve had the real stuff, you’ll never go back to fake mint ice cream!) This is one of my all time favorite recipes – I can’t go to any party in the summer without bringing a batch, and I’m always writing out the recipe for newly converted REAL Mint Chocolate Chip Ice Cream fanatics!
2 1/2 cups whole milk
20 sprigs fresh mint
5 large egg yolks
2/3 cup sugar
1 cup heavy cream
4 ounces semisweet chocolate, chopped
In a medium saucepan, combine milk and 18 sprigs of mint. Bring to a gentle boil, cover, and remove pan from heat. Let steep (with cover on) for 30 minutes (or longer for stronger mint flavor).
Strain mixture; reserve milk, and discard solids.
Combine egg yolks and sugar in the bowl of an electric mixer fitted with paddle attachment. Beat at medium-high speed until very thick and pale yellow, 3 to 5 minutes.
Return milk to a simmer. Add half of the warm milk to egg-yolk mixture; whisk until blended. Return new mixture to saucepan with remaining milk. Cook over low heat, stirring constantly, until mixture is thick enough to coat the back of a wooden spoon, being careful to not let the milk get too hot and curdle.
Prepare an ice-water bath. Remove saucepan from heat; immediately stir in cream. Pass mixture through a sieve set over a medium bowl. Place bowl in ice-water bath; chill.
When the custard mix is cold, freeze in ice-cream maker according to instructions. (If you put it in the ice cream maker too early, the frozen compartment of the ice cream maker will defrost and the ice cream won’t properly “freeze” and will be very soft.)
Finely chop remaining 2 sprigs mint. Add mint and chocolate; mix in machine until combined, about 30 seconds. Store in an airtight container.