Mint Chocolate Chip Ice Cream

Ingredients

• 2 cups heavy cream
• 1 cup whole milk
• 3/4 cup granulated sugar
• 1/4 teaspoon fine sea salt
• 5 large egg yolks
• 1 1/2 teaspoons pure peppermint extract
• 1/2 teaspoon pure vanilla extract
• 4 ounces dark chocolate, finely chopped

Method

1. 1

   In a medium saucepan, combine the heavy cream, milk, sugar, and salt. Warm over medium heat, stirring occasionally, until the sugar dissolves and the mixture is steaming but not boiling.

   5:00 · Warm cream mixture
2. 2

   In a medium bowl, whisk the egg yolks until smooth. Slowly pour about 1 cup of the warm cream mixture into the yolks while whisking constantly to temper them.

3. 3

   Pour the tempered yolk mixture back into the saucepan with the remaining cream mixture, whisking to combine.

4. 4

   Cook the custard over medium-low heat, stirring constantly with a wooden spoon or spatula, until it thickens slightly and coats the back of the spoon, about 5 to 7 minutes. Do not let it boil.

   5:00 · Cook custard
5. 5

   Strain the custard through a fine-mesh sieve into a clean bowl set over an ice bath. Stir in the peppermint extract and vanilla extract.

6. 6

   Stir the custard occasionally over the ice bath until cooled to room temperature, about 20 minutes.

   20:00 · Cool custard over ice
7. 7

   Cover the custard and refrigerate until thoroughly chilled, at least 4 hours or overnight.

8. 8

   Pour the chilled custard into an ice cream maker and churn according to the manufacturer's instructions until thick and soft-set, about 20 to 25 minutes.

   20:00 · Churn ice cream
9. 9

   During the last 2 minutes of churning, add the chopped dark chocolate so it distributes evenly throughout the ice cream.

   2:00 · Mix in chocolate
10. 10

    Transfer the ice cream to a freezer-safe container, smooth the top, and press plastic wrap directly onto the surface. Freeze until firm, at least 4 hours.