Mint Chocolate Chip Ice Cream
I used the last of my neighbor’s eggs and some mint I got from another neighbor whose patch is crazy overgrown. I just clipped them down to about 2 feet tall and got a stuffed gallon sack. This was a bit too minty for my hubby but I like having mint burps 12 hours after eating it. You may want to reduce the mint, some recipes I’ve used have as few as 2 springs of mint while this one goes for 2 cups packed mint leaves.
- 2 cups heavy cream
- 1 cup whole milk
- 2 cups packed fresh mint leaves
- 2 large eggs
- 3/4 cup sugar
- 3 ounces fine-quality bittersweet chocolate (not unsweetened)
In a blender blend cream, milk, and mint until mint is finely chopped. In a saucepan bring cream mixture just to a boil and cool 15 minutes. Whisk in eggs and sugar and cook over moderate heat, stirring constantly, until slightly thickened and a thermometer registers 170°F. (Do not let custard boil or it will curdle.) Pour custard through a fine sieve into a bowl. Chill custard, its surface covered with plastic wrap, until cold, at least 3 hours, and up to 1 day. Chop chocolate. Freeze custard in an ice-cream maker. Transfer ice cream to an airtight container and stir in chocolate. Put ice cream in freezer to harden.