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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