Mint Chip Ice Cream

Place the cream, milk, mint leaves (omit if using mint flavor), maple syrup, and salt in the top of a double boiler (or a heat-proof bowl set over a pot of simmering water).

Meanwhile, place the egg yolks into a heat-proof bowl. Whisk. Set aside.

Once the cream mixture is very hot, slowly ladle about half into the egg yolks, whisking constantly. Return all to top of double boiler. Cook the custard, stirring frequently, until mixture thickens a bit and coats the back of a wooden spoon, about 20–30 minutes.

Remove from heat and stir in the mint flavor (omit if you used fresh mint leaves). Allow to cool to room temperature, then cover and refrigerate it until very cold, about 4 hours.

Churn custard according to your ice cream maker directions. About 5 minutes before your ice cream is done churning, add the chopped chocolate chips. Scoop into a freezer-safe container and freeze until firm. Or eat straight out of the ice cream maker for a more soft-serve consistency.

Makes about 1 quart.

Note: I used chocolate mint for the fresh mint leaves, but you can use regular mint as well.

Custard very loosely based off of a recipe from Shaye Elliott of The Elliott Homestead.