Matcha Mint Chocolate Chunk Ice Cream

1. 1

   In a heat-proof bowl, whisk together egg yolks and sugar until thick and fluffy.

2. 2

   In a heavy based saucepan heat half and half, matcha, and mint until almost simmering.

3. 3

   Temper dairy into yolk mixture and return to pan. Heat, stirring constantly, until mixture begins to thicken.

4. 4

   Remove from heat, and allow to cool. Strain repeatedly until the ice cream base no longer has herbs in it.

5. 5

   Spin in ice cream maker until thick. Add chocolate chunks in during the last couple minutes and allow to churn until incorporated. Transfer to freezer-proof dish and freeze until firm.

* Per serving · 4 servings · Values may vary.

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