Mint Chocolate Chip Ice Cream

Makes about 1 quart.

Combine the milk and 1 cup of cream together with the mint leaves in a small saucepan. Cook for about 5 minutes over medium heat until it just starts to simmer. Remove pan from heat and set it aside to let the mixture steep for 20 minutes. Strain the mixture into a bowl through a sieve to remove the mint leaves. Set the bowl aside.

Meanwhile, put the egg yolks, sugar, salt and the remaining 1/2 cup heavy cream into a bowl and then whip them together until smooth. Slowly add 1/2 cup of the warm milk into the egg yolk mixture, whipping constantly. Then add all the egg mixture back into the saucepan with the rest of the milk mixture. Return to the heat and cook over medium heat stirring constantly with a wooden spoon. Simmer the custard but do not let it boil. Continue cooking until the custard is thick enough to coat the back of a wooden spoon and leaves a clear trail when your finger is drawn on the back of the spoon, 4-6 minutes. Add the food coloring if using.

Now cool the custard by placing the saucepan into a larger bowl filled with ice and water. Stir until cooled. Cover it with plastic wrap that is right on top of the custard so it won’t form a skin. Cool completely in the refrigerator for 3 hours or overnight.

Pour the custard into your ice cream maker and follow manufacturer’s instructions. When nearly frozen, like thick whipped cream add the chopped chocolate while the machine is churning and finish processing.

Transfer to a freezer safe container and freeze for 3 hours or a few days until serving. So good!!

Adapted from Williams-Sonoma Ice Cream book.