Mint Chocolate Chip Ice Cream adapted from The Perfect Scoop by David Lebovitz

By Foodiewife

Ingredients

• 1 cup (250 ml) whole milk
• 3/4 cup (150 g) sugar
• 2 cups (500 ml) heavy cream
• Pinch of salt
• 2 cups packed (80 gr) fresh mint leaves
• 5 large egg yolks
• 6 ounces (140 gr) bittersweet or semisweet chocolate, melted

Details

Adapted from stickygooeycreamychewy.com

Preparation

Step 1

Combine the milk, sugar, 1 cup heavy cream, salt, and mint together 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 the mint with a strainer and press it down with a spatula 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 ice cream base in your ice cream maker according to the manufacturer’s instructions.

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 in the machine is almost finished churning, drizzle the chocolate into the bowl in a thin stream. The chocolate will break into fine, thin flakes.

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

Makes 1 quart