Mint Chocolate-Chip Ice Cream

1. 1

   In a heavy saucepan scald the milk and heavy cream with the sugar over moderate heat, stirring.

2. 2

   In a large bowl beat the egg yolks until light and lemon colored and add the milk mixture in a stream, stirring.

3. 3

   Transfer the custard to the saucepan and cook it over moderately low heat, stirring, until it thickens and coats the spoon.

4. 4

   Transfer the custard to a metal bowl set in a bowl of cracked ice and let it cool, covered with a round of wax paper.

5. 5

   Remove the custard from the bowl of ice and chill it for 2 hours.

6. 6

   Stir in the creme de menthe, mint extract and food coloring, and freeze the mixture.

* Per serving · 4 servings · Values may vary.

No additional tips available.