Chocolate chip mint ice cream

Ingredients for 6 servings:

• 350 ml milk
• 150 g sugar
• 400 ml cream
• 1 pinch of salt
• 3 handfuls of mint
• 5 egg yolks
• 120 g dark chocolate shavings

Instructions

Working time approx. 30 minutes; Rest time approx. 4 hours; Total time approx. 4 hours 30 minutes

for the ice cream machine

First, sort the mint leaves, wash them, and pat them dry. You can use more or less depending on how intense the mint flavor is. Heat the milk, sugar, 200ml cream, a pinch of salt, and the mint in a saucepan. When it’s steaming hot, remove the pan from the heat, cover, and let everything steep for one hour. Then scoop out the mint and squeeze it firmly into a sieve over the pan. Reheat the mint milk while whisking the egg yolks in a metal bowl. Gradually stir the hot milk into the egg yolks, then whisk everything over a simmering water bath until the mixture thickens slightly. This happens at around 77°C, but the temperature shouldn’t go above that, as otherwise the yolks will curdle. Then pour the mixture into a bowl with the remaining 200ml cream, stir, and let it cool completely, or ideally, refrigerate for a few hours. Freeze in the ice cream maker, adding the chocolate shavings just before the end. You may need to freeze the ice cream in the freezer for another 1-2 hours before scooping out nice scoops.