May 9, 2007
Mint Chocolate Chip Ice Cream Recipe
By Lindsey Berkshire

Mint Chocolate Chip Ice Cream

4 egg yolks

1/2 cup sugar
1 cup freshly minced mint

2 cups heavy cream

2 cups whole milk

1 pinch salt

1/2 cup semi-sweet chocolate chips

Beat the egg yolks, sugar, and mint together in a small bowl until smooth. Set aside.

Set aside 1/2 cup milk. Combine the cream and remaining milk in a
saucepan heat to not quite a boil. Keep it that way, sirring
frequently, for 5 minutes.

Prepare an ice bath by placing ice cubes in a large bowl and adding enough water to cover them. Set aside.

Whisking constantly, pour a small amount of the hot cream mixture
into the egg mixture. Then pour all the egg/cream mixture back into the
remaining cream mixture. Stir constantly over medium-low heat until
thickened. It should coat the back of a spoon. Remove from the heat and
stir in the remaining 1/2 cup milk.

Transfer the mixture to a medium bowl and immerse it in the ice bath.
Stir until completely chilled. Chill the
mixture for 4 hours.

Place it in the ice cream freezer, turn it on, and get out the spoons.