Fresh Mint & Chip Ice Cream
1 cup (250 ml) whole milk
3/4 cup (150 gr) sugar
2 cups (500 ml) heavy cream
pinch of salt
2 cups packed (80 gr) fresh mint leaves
6 large egg yolks
1 vanilla bean, split and scraped
For the chocolate chips:
5 ounces (140 gr) semisweet or milk chocolate, chopped
In a medium saucepan, warm the milk, sugar, 1 cup (250 ml) heavy cream, salt, vanilla and mint.
Once the mixture is hot and steaming, remove from heat, cover, and let stand for an hour to infuse the mint flavor.
Remove the mint and vanilla bean with a strainer, then press down with a spatula firmly to extract as much mint flavor and color as possible. Once the flavor is squeezed out, discard.
Pour the remaining heavy cream into a large bowl and set the strainer over the top.
Rewarm the infused milk. In a separate bowl, whisk together the egg yolks, then slowly pour some of the warm mint mixture into the yolks, whisking constantly, then scrape the warmed yolks back into the saucepan.
Cook the custard, stirring constantly with a heatproof spatula, until the mixture thickens and coats the spatula. If using an instant read thermometer, it should read around 170ºF.
Immediately strain the mixture into the cream, then stir the mixture over an ice bath until cool.
When mixture is thoroughly cold, churn using your method of choice. Add chocolate chips to the ice cream when there are about 5 minutes left in the churning process. Transfer to a freezer safer container and freeze for several hours before serving.