One of my husband’s favorite ice cream flavors is Mint Chocolate Chip, it’s the best with fresh mint.
Back in the spring I planted a small mint plant in my garden. By this fall, the plant had quadrupled in size and was thriving. Cutting off 4 cups of fresh mint barely made a dent in the bush.
- 4 cups Milk
- 4 cups Heavy Cream
- 2 cups sugar
- 1 teaspoon salt
- 10 egg yolks
- 4 cups Fresh Mint
- 3 tablespoons Vanilla
- Chocolate chips
Over medium-low heat whisk the cream, milk, sugar, salt, and vanilla together in a pot. Bring the mixture to a boil, then remove it from the heat. Add the mint leaves and allow the mint and milk mixture to steep for 30 minutes.
Separate the eggs.
Strain the mixture to remove all of the leaves and return the milk mixture to the pan. Add the egg yolks and whisk constantly over low heat until the mixture thickens. It will coat the spoon when it has thickened enough.
Pour mixture into a container you can put in the fridge. Refrigerate mixture until completely cool, even overnight.
For this size recipe you’ll need to use a 4-Quart Ice Cream maker. Freeze your ice cream as per the instructions of your ice cream maker.
I have 2 ice cream makers I use, It just depends on how much I want to make. I’ve really enjoyed using both of them. The smaller takes up space in your freezer if you would like to use it often – or the larger one uses ice and rock salt. They both work great.
Rival Electric 4-Quart
Once the ice cream maker is done, fold in your chocolate chips. I liked this chocolate chips this time, but next time I’m going to make this with oreo or shaved chocolate instead. It gets hard to bite into a lot of frozen chocolate chips.
Put your ice cream into a freezer container and freeze for at least another 4-6 hours before serving. It will become ice cream soup really quickly if not. The ice cream has a beautiful creamy texture and I can not wait to make more.
What’s your favorite flavor of ice cream?