HOMEMADE CREAMY MINT CHOCOLATE CHIP ICE CREAM

Why is Mint Chocolate Chip Ice Cream Green? Essentially it is because someone along the way added food coloring to ice cream. I guess green made it more appealing?
The homemade version lies somewhere in the middle. It’s a light buttery yellow if using yolks from the eggs of happy free-ranging spoiled as shit chickens.

It has a subtle minty flavor. It’s magical, it’s delicious, and it’s natural. The way mint-infused milk should taste. I’m boldly going to proclaim that even Mary would eat this ice cream.



Whisk your egg yolks in a small dish. Set aside. Chop your chocolate finely and set aside.
In a medium-sized pot, combine whole milk, sugar, and mint leaves over medium heat until the sugar has dissolved. You really want to “bruise” the mint up to release the oils. Make it sorry it ever messed with you. I use a sauce whisk, but feel free to use some batteries in a sock. Or brass knuckles.
Take some of the sugar/milk mixture and slowly, very slowly, dribble the hot mixture into the egg, whisking very quickly the whole time. Or, feel free to ignore this recommendation, and have scrambled egg ice cream. Your choice. Totally.

INGREDIENTS

• 2 cups heavy cream
• 1 1/4 cups whole milk
• 6 egg yolks, room temperature
• 3/4 cup sugar
• 2/3 cup fresh mint leaves, packed
• 1/2 cup chopped chocolate or mini chocolate chips
• US Customary - Metric

INSTRUCTIONS

1. Wash and lightly dry your mint leaves.
2. Set up a fine mesh sieve over a heat-proof bowl. I love using my huge measuring cup because it can go right into the freezer.
3. Put the egg yolks in a heat-proof bowl, and whisk until well-combined.
4. In a medium-sized pot, combine whole milk, sugar, and mint leaves over medium heat until the sugar has dissolved. You really want to "bruise" the mint up. 
5. ........................................

for full instruction please see : www.sustainablecooks.com