Mint Chocolate Chip Ice Cream
This recipe for mint chocolate chip ice cream is for true ice cream fanatics. It is ice cream made the right way -- none of that fat free, swirl around a banana until it takes on a consistency similar to ice cream stuff. This ice cream is both super rich and creamy, thanks to a properly made custard base, though the indulgence is well-balanced by a refreshing blast of cool mint.
- 2 cup whole milk
- 2 cup heavy cream
- ½ cup loosely packed mint leaves, rinsed
- 1 ⅓ cup sugar
- 10 egg yolks
- ½ cup chocolate chips, chopped
- Add the milk, cream and mint to a medium saucepan and bring to a simmer over medium high heat. Remove the saucepan from the heat and allow to sit for about 20 minutes in order for the mint to infuse the cream.
- Strain the milk through a fine-mesh sieve into a clean saucepan. Add 2/3 cup of the sugar and heat over medium high heat. Whisk constantly to allow the sugar to dissolve.
- Whisk the remaining sugar and the yolks in a large bowl until thickened. While continuing to whisk the yolks, slowly add the milk mixture. Set a fine-mesh sieve over a clean saucepan and strain the liquid into the pan.
- Prepare an ice bath in a large bowl. Set a medium sized bowl in the ice bath. Set a fine-mesh sieve inside the medium bowl.
- Place the saucepan over medium high heat and cook, stirring constantly, being sure to scrape the bottom and sides of the pan, until the mixture reaches a custard-like consistency and is thick enough to coat the back of a spoon. Strain the mixture into the medium sized bowl and allow to cool, stirring occasionally. Once the mixture is cool, refrigerate until cold.
- Pour the custard into an ice cream maker and freeze according to the manufacturer's instructions. Fold in the chocolate chips, transfer to a storage container and freeze until the ice cream is hard.
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