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In medium saucepan on medium heat, warm milk, sugar, 1 cup heavy cream, salt and mint. Once mixture is steaming, remove from heat. Cover and let stand for one hour to infuse the mint flavor.
Strain out mint, pressing on the strainer to get out as much mint flavor and color as possible. Discard mint.
Pour remaining heavy cream into a large bowl and set aside.
Rewarm the infused milk. In a separate bowl, whisk together egg yolks, then slowly pour some of the warm mint mixture into the yolks, whisking constantly. Scrape warmed yolks back into saucepan.
Cook the custard, stirring constantly, until mixture thickens and coats spatula (it should be about 170ºF). Immediately strain the mixture into the remaining cream, then stir the mixture over an ice bath until cool.
Refrigerate overnight, then freeze in ice cream maker according to the manufacturer’s instructions. Add chocolate chips during the last five minutes of processing.
Once processed, cover and freeze until firm.