Fresh Mint Ice Cream
  • 1 cup loosely packed fresh mint leaves, coarsely chopped
  • 4 egg yolks
  • 2 cups heavy cream
  • 1 cup whole milk
  • ⅔ cup sugar
  • ½ tsp salt
  • ½ cup finely chopped dark chocolate, or mini chocolate chips, as you prefer
  1. Whisk together the egg yolks in a small bowl, and set aside.
  2. Combine the cream, milk, sugar, and salt, in a medium saucepan. Heat over medium heat, whisking occasionally, until the liquid is hot and small bubbles appear on the edges. Pour about a cup of the hot milk into the egg yolks in a thin stream, whisking constantly, Pour the hot egg yolk mixture back into the cream in the pan, again, whisking constantly.
  3. Cook the mixture over medium heat, whisking and being careful not to let it boil, until it is thick enough to coat the back of a spoon. Remove from the heat and stir in the mint leaves, then let the leaves steep in the mixture as it comes to room temperature. Cover the pan and place the cooled mixture in the refrigerator to chill, for at least four hours.
  4. When you are ready to churn the ice cream, pour the custard through a sieve or strainer to remove the mint leaves, pressing on them to extract all the liquid. Freeze in an ice cream maker according to the manufacturer's directions, adding the finely chopped chocolate in the last few minutes of churning.
Recipe by Sprung At Last at