MINT CHOCOLATE CHIP ICE CREAM

By gaster16

Ingredients

• 1 cup whole milk
• 3/4 cup sugar
• 2 cups heavy cream
• Pinch of salt
• 2 cups packed fresh mint leaves
• 5 large egg yolks
• 6 ounces bittersweet or semisweet chocolate, melted

Preparation

Step 1

Combine the milk, sugar, 1 cup heavy cream, salt and mint in a medium saucepan over medium-low heat, and bring to a slow simmer. Once simmering remove from heat, cover, and let stand for an hour to infuse.

Remove mint with a strainer and press it down with a spatula to extract as much of the mint flavor and color as possible. Discard the mint.

Pour the remaining heavy cream into a large bowl and set the strainer over the top. Rewarm the infused milk just to steaming.

In a separate bowl, whisk together the egg yolks. Slowly pour about a cup of the warm minty milk mixture into the yolks, whisking constantly. Scrape the warmed yolks back into the saucepan and cook over medium low heat, stirring constantly until the mixture thickens and coats the back of a wooden spoon or spatula.

Strain the hot mixture into the cool cream and stir until cooled. Refrigerate until thoroughly chilled, preferably overnight.

Freeze the ice cream base in your ice cream maker according to manufacturer's directions.

While the mixture is freezing, melt the chocolate in a small bowl over a pot of simmering water, or in the microwave oven. Stir until smooth.

When the ice cream is almost finished churning, drizzle a thin stream of the chocolate into the bowl. The chocolate will break into fine, thin flakes.

When the ice cream is finished churning scoop into an airtight freezer container. Freeze to desired firmness.