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Mint Chip Ice Cream

June 2009
Mint Chip Ice Cream

by 4 people

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Makes: 4 servings

Prep: 45 mins

  • 2 cups heavy cream
  • 1 cup milk
  • 1 cup sugar
  • 1/2 cup fresh mint leaves
  • 4 large egg yolk
  • 1/8 teaspoon salt
  • Ice water
  • Green food coloring (optional)
  • 1 cup chocolate chips, chopped
  1. In a medium saucepan, heat the cream, milk, 1/2 cup sugar and the mint over medium heat, stirring, until almost simmering, about 5 minutes. Remove from the heat, cover and let stand for 15 minutes.
  2. In a bowl, whisk the egg yolks, remaining 1/2 cup sugar and the salt. Add the hot liquid to the egg mixture in a slow stream, whisking constantly; pour into the saucepan. Cook over medium-low heat, stirring, until the custard thickens and registers 175 degrees on an instant-read thermometer, about 8 minutes.
  3. Strain the custard into a bowl set in an ice water bath. Stir in 1 to 2 drops food coloring, if using. Let cool, then cover and refrigerate for at least 4 hours.
  4. Using an ice cream machine, process the custard according to the manufacturers instructions. Fold in the chocolate chips, then transfer to an airtight container and freeze until firm, about 4 hours.