- 500 ml heavy cream
- 250 ml whole milk
- 30 g mint
Combine the heavy cream and whole milk in a pot. Bring to a simmer over medium-high heat and add the mint leaves. Reduce heat, cover, and let the mint leaves steep for approx. 2 hrs.
- 6 egg yolks
- 100 g sugar
- food thermometer
- refrigerator-safe container
- fine sieve
Combine the egg yolks and sugar in another pot and whisk until well combined. Strain the milk and mint mixture into the pot using a sieve. Press down on the mint leaves with the back of a spoon to extract as much flavor as possible. Whisk until well combined, set the pot over medium-high heat, and whisk the mixture until it reaches 75°C/170°F. Add a little salt to taste. Strain the custard into a refrigerator-safe container and let sit overnight.
- freezer-safe container
- ice cream maker
The next day, transfer the custard into an ice cream maker and add the chocolate chips. Let your ice cream maker run until the ice cream has been churned. Transfer to a freezer-safe container and freeze for approx. 4 hrs. Scoop and enjoy!
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