Fresh Mint Chocolate Chip Ice Cream

1. 1

   In a blender blend cream, milk, and mint until mint is finely chopped.

2. 2

   In a saucepan bring cream mixture just to a boil and cool 15 minutes.

3. 3

   Whisk in eggs and sugar and cook over moderate heat, stirring constantly, until slightly thickened and a thermometer registers 170F.

4. 4

   (Do not let custard boil or it will curdle.)

5. 5

   Pour custard through a fine sieve into a bowl.

6. 6

   Chill custard, its surface covered with plastic wrap, until cold, at least 3 hours, and up to 1 day.

7. 7

   Chop chocolate.

8. 8

   Freeze custard in an ice-cream maker.

9. 9

   Transfer ice cream to an airtight container and stir in chocolate.

10. 10

    Put ice cream in freezer to harden.

* Per serving · 4 servings · Values may vary.

No additional tips available.