Mint Chip Ice Cream

• 2 c heavy cream
• 1 c whole milk
• 1 large bunch of fresh mint leaves (about 2 cups)
• 1/2 c sugar
• heavy pinch of salt (about 1/2 tsp)
• 1 vanilla bean, split and scraped
• 5 large egg yolks
• 5 oz of a good mint infused chocolate bar, coarsely chopped ( I used the HU brand)

For Garnish

• fresh mint leaves
• salted caramel

Equipment

• Ice cream maker
• ice cream storage tub
• medium sauce pan with lid
• spatula
• wooden spoon
• whisk
• mesh strainer
• medium glass bowl
• large glass bowl
• measuring cups and spoons
• knife
• cutting board

To infuse the milk with mint:

1. To a sauce pan, add 1/2 of the heavy cream, milk, sugar, salt, split vanilla bean with scraped seeds, fresh mint, and heat until just steaming.
2. Remove from heat and allow the mint and vanilla bean to steep in the mixture for approximately 1 hour.
3. Strain out the mint and vanilla bean pod using a mesh strainer. Note: Using the back of a wooden spoon, and the mint in the mesh strainer, push against the mint to extract as much of the mint flavor as possible.
4. Discard the mint leaves, cover the sauce pan, and set aside.

To make the custard:

1. In a large glass bowl, add the remaining heavy cream, and a mesh strainer over top.
2. Begin to rewarm the mint infused milk mixture.
3. In a medium glass bowl, whisk together the egg yolks, and slowly begin to stream in some of the mint infused milk (whisking constantly) to help temper the yolks.
4. Add the yolks into the saucepan and cook the custard over low heat, stirring constantly with a wooden spoon, until it thickens enough to coat the back of the spoon (instant thermometer should read 170).
5. Remove from heat and strain mixture into the bowl with the heavy cream.
6. Stir to combine and allow to cool over an ice bath.
7. Refrigerate thoroughly (up to 8 hours)

To make the ice cream:

1. Add mixture to ice cream maker and freeze according to manufacturer’s instructions.
2. When the ice cream is ready, begin to add scoops into the storage tub while alternating with chopped mint chocolate pieces, quickly stir in and finish layering, adding mint chocolate as you do.
3. Cover and freeze until firm.