Mint Chocolate Chip Ice Cream
- 1 1/2 cups whole milk
- 1 1/2 cup heavy whipping cream
- 1/2 cup freshly packed mint, chopped
- 4 egg yolks
- 2/3 cup sugar
- 1/2 tsp. mint extract
- green food coloring (optional)
- 4 oz. chopped bittersweet chocolate, chopped
Heat milk, 1 cup heavy cream and chopped mint in a saucepan over a medium boil for 5 minutes.
Remove from heat and allow the mint to steep in the milk for about 15 minutes.
Meanwhile, whisk together the egg yolks, sugar, and remaining cream until pale yellow and fluffy, about 2 minutes.
Continue whisking the egg mixture as you slowly pour 1/2 cup of the steeped milk mixture into the eggs. Combine well and return all of the egg mixture to the milk mixture in the saucepan. Place back over medium heat and cook, stirring often until the mixture thickens and coats the back of a spoon.
Strain mixture through a fine mesh sieve over a large clean bowl. Whisk in the mint extract and food coloring. Cover the mixture with plastic wrap, pressing directly against the top of the mixture. This will prevent a film from forming on the top. Chill in the fridge for 4 hours.
When ready to churn the ice cream, turn ice cream maker to on position and slowly pour in the ice cream mixture. Churn according to ice cream maker directions. During the last 2 minutes of churning, add in the chopped chocolate.