Mint Chocolate Chip Ice Cream

While there may still be ridiculous amounts of snow still falling where you are (I see you -21 wind chill, New York), it is reaching mid-80s here in Phoenix. Perfect patio weather if you ask me. It's my birthday this weekend, and I plan on spending as much time outdoors as I can with the people that I love. So what's the perfect way to cool down after an afternoon in the sun, you ask? Why this mint chocolate chip ice cream, of course. But this isn't your average mint chip. It's less sweet and more minty than what you would find at say a local ice cream parlor or in a carton at the grocery store. I was actually nervous that it wasn't sweet enough for my taste-tester fiance, but when he admitted that this was the best mint chocolate chip ice cream he had ever had, I knew I had a winner on my hands. And I know you probably think he is just saying that to be nice, but if you could see how fast it disappeared from our freezer, you would be astonished. And if you needed one more reason to make this, today is National Eat Ice Cream for Breakfast Day, so you really can't go wrong.

Mint Chocolate Chip Ice Cream

Ingredients:

• 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. 

PS: how cute is my new ice cream container?