Mint Chocolate Chip Ice Cream

1. 1

   Prepare a large bowl or pan of ice water,

2. 2

   In the top of a double boiler, heat the half-and-half over simmering water until steaming.

3. 3

   In a bowl, whisk the egg yolks until blended, then whisk in the sugar.

4. 4

   Whisk in about half of the hot half-and-half and pour the yolk mixture into the pan of half-and-half.

5. 5

   Stir and cook over simmering water until the custard coats the back of a silicone spatula or spoon, about 10 minutes, Immediately place the custard pan in the ice bath and stir the custard occasionally until it cools to room temperature.

6. 6

   Transfer to a container and stir in the cream and extract.

7. 7

   Cover and refrigerate until thoroughly chilled, about 3 hours.

8. 8

   Freeze in an ice cream maker according to the manufacturers instructions.

9. 9

   When the ice cream is almost frozen, add the chocolate and churn until blended in, about 15 seconds more.

10. 10

    Transfer to a container, cover, and freeze until firm, about 2 hours.

* Per serving · 4 servings · Values may vary.

No additional tips available.