We have been tweaking this family favorite recipe of mint chocolate chip ice cream. It is a recipe that literally infuses the mint herb into the milk/cream mixture for an hour. It does not have the artificial taste or color that many store bought ice creams have today. This recipe has your taste buds pick up the true essence of the herb. It has a much stronger and refreshing taste in the ice cream.
Originally we started growing mint on the ends of our home. We have a lemon mint on one side and then a "plain" mint (if that is what you might call it) on the opposite side. It started out as a way to deter ants in entering our home via the electrical outlets. In addition to planting geraniums in our flower beds which we read the mint and geranium plants help in deterring the little creatures. The mint garden in return has spread along the width of our home and has provided a wonderful addition to our kitchen.
Mint Chocolate Chip Ice Cream
4 cups of whole milk
1 1/2 cup sugar
8 cups heavy cream
2 cups fresh mint leaves (rinse the leaves, remove the leaves from the stem and keep whole)
5 egg yolks
Your desired amount of chocolate chips or chocolate chunks
|The mint just placed into the milk/cream|
mixture to infuse into the liquid.