Garden Mint Chocolate Chip

When it comes to ice cream, the classics will never go out of style. In my book, Mint Chocolate Chip is always the hero. And when you make it with fresh mint pulled right from the dirt it's otherworldly.

Garden Mint Chocolate Chip

1 c whole milk

2 c heavy cream

½ c sugar + 2 T

pinch salt

1 bunch fresh mint (or a mix of peppermint, spearmint, and chocolate mint), rinsed

4 egg yolks

2 oz. semi-sweet chocolate, finely chopped 

1. In a medium saucepan, heat the milk, cream, ½ cup sugar, and salt over medium-high, stirring occasionally until it just reaches a simmer and the sugar dissolves completely. Be careful not to let it boil over. Turn off the heat, submerge the mint and let steep for 15 minutes with a lid on. Remove the mint sprigs, ringing them out to get all the flavor.
2. Meanwhile, in a small bowl whisk the egg yolks with 2 T sugar until pale and well combined, about 1-2 minutes.
3. Temper the yolks by slowly whisking in about ¼-½ cup of the hot cream mixture, and then add this back to the saucepan. Cook over low-medium heat, stirring constantly with a rubber spatula, until the custard has thickened and coats the back of a spoon, holding its shape when you drag your finger across it, about 3 minutes.
4. Strain into a medium metal or glass bowl to catch any overcooked bits, set over a large ice bath, and let chill.
5. Once fully chilled, churn in your ice cream maker. Add the chocolate right at the very end and mix to combine. Store in glass or metal containers in the freezer for up to 2 weeks.