Recipe by Natasha Case and and Freya Estreller
Start to Finish: 40 minutes (plus 15 hours for chilling and freezing)
Makes: About 1 1/2 quarts of ice cream
2 cups heavy cream
2 cups whole milk
1 1/4 cups sugar
8 large egg yolks
1/3 cup finely chopped fresh mint leaves
1 1/2 tbsp. (packed) dark brown sugar
1/4 tsp. kosher salt
1/2 cup mini semisweet chocolate chips
1. In a large saucepan, bring the cream, milk, and 1/2 cup plus 2 tbsp. sugar to a boil and stir until the sugar dissolves, about 5 minutes. Remove from heat.
2. In a medium bowl, whisk the egg yolks and the remaining 1/2 cup plus 2 tbsp. sugar until smooth, thick, and pale yellow, about 30 seconds.
3. Gradually whisk about half the hot cream into the egg yolks, then whisk the mixture into the remaining hot cream in the saucepan. Cook over low heat, stirring constantly, until the ice cream base coats the back of a spoon and registers between 165° and 180° on an instant-read thermometer, about 2 minutes. Strain into a large bowl. Cover and refrigerate for 12 to 24 hours.
4. Stir the mint, brown sugar, and salt into the ice cream base. Process in an ice cream maker according to the manufacturer’s instructions. Transfer to a large bowl. Stir in the chocolate chips. Scrape the ice cream into an airtight container. Freeze until firm, 3 to 4 hours.