Mint is a delicious and versatile herb that is the perfect addition to your garden. A few mint leaves can freshen up your dishes and add a lively flavor. But mint plants tend to take over and leave you with more mint than you can handle. Instead of throwing away all your beautiful mint at the end of the season, just whip up this killer fresh mint chocolate chip ice cream. Mint extract is no match for fresh mint. Once you try fresh mint ice cream, you will never go back to using mint extract. It’s life changing!
This recipe is significantly modified from The Perfect Scoop cookbook
2 cups tightly packed fresh mint leaves
1 cup whole milk
3/4 cup sugar
pinch of salt
2 cups heavy cream
5 large egg yolks
1/2 cup dark chocolate chips
Add mint leaves to a mortar and pestle. Mash until the leaves have begun to form a paste and have started to release their juices. Mashing the mint leaves allows them to release as much of their flavor as possible into the milk. Plus it turns the ice cream a super pretty pale green without any food coloring.
Heat the milk, sugar, salt, and 1 cup of the cream in a medium sauce pan. Add the prepared mint leaves and mix to combine. Remove from heat, cover and let steep at room temperature for 1 hour.
Strain mint-infused mixture, return to saucepan, and rewarm. In a medium bowl whisk egg yolks.
Very slowly pour the milk mixture into the egg yolks, whisking constantly. It is extremely important to pour slowly otherwise, the eggs will scramble when reheated. Trust me, I know from experience…Luckily, if the eggs only scramble slightly, you can most likely save it by throwing the mixture in the blender until it has regained its smoothness.
Return to pan and stir mixture with a heat proof spatula constantly over medium heat until thickened. The mixture should be thick enough to coat the spatula.
Place remaining cream in a large bowl. Strain milk mixture into the cream and stir to combine. Place bowl over an ice bath until cooled.
Refrigerate overnight. Follow the instructions on your ice cream machine to churn. I added the chocolate chips at the very end of the churning process. If the ice cream is soft enough after churning, you can fold in the chips then.
Freeze until solid and enjoy!