The BEST Mint Chocolate Chip Ice Cream

Recipe adopted from Gourmet | July 2007



Makes 6 to 8 servings.

I changed this recipe a little bit, and I may still play around a little to make it a little creamier. Here's the original recipe:

1 1/2 cups heavy cream
2/3 cup whole milk
1 cup packed fresh mint leaves
4 large egg yolks
2/3 cup sugar

I only used 2 large egg yolks, 2% milk instead of whole, and 1/2+1/2 instead of the heavy cream. Finally, I added chopped up semi-sweet chocolate.

Blend together cream, milk, and mint in a blender just until minutest is finely chopped.

Bring cream mixture to a boil in a heavy medium saucepan, then let stand off heat 5 minutes. Whisk together egg yolks and sugar, then slowly add cream mixture, whisking to combine. Return mixture to saucepan and cook over medium heat, stirring constantly with a wooden spatula, until custard thickens slightly and registers 175°F on an instant-read thermometer (do not let boil).

Immediately strain custard thourough a fine-mesh sieve set over a metal bowl, pressing on and then discarding solids. Quick-chill custard by setting bowl in a larger bowl of ice and cold water and stirring occasionally until cold, about 20 minutes.

Freeze custard in ice cream maker.