I wish I had made this back in August when I was practically drowning in mint. This recipe has been on my mind for a while, but I haven’t gotten around until making it until now. I regret it so because it’s delicious. The fresh mint does not even compare to store bought extract. I recommend pairing this with a chicken caesar salad dinner on a hot day.
2 cups heavy cream
1 cup whole milk
0.5 cup sugar
Handful of mint
0.5 cup mini chocolate chips
Combine all of the ingredients except for the chocolate chips in a sauce pan. Warm the mixture on low heat until the sugar has dissolved. Do not boil. Once dissolved, transfer the base into a heat proof container. Store in the fridge overnight to let the mint diffuse.
The next morning, strain the mint and add the mixture to your ice cream maker. Churn to the manufactures instructions. Once the ice cream has begun to form, slowly feed in the chocolate chips.
Refrigerate for a few hours.