a funny story about diana and me yesterday

i found this recipe online for mint chocolate chip ice cream and we have a ton a mint and diana loves that ice cream so we made this. unfortunately we made a couple of crucial errors (someone forgot to separate the eggs, and someone thought we should use the cold cream in the frigging newly purchased metal bowls to add to the eggs and heat....) and the custard turned into scrambled eggs. sweet, minty, sickly green little rice-sized ones. not a single bit attractive.

but we had already taken the HOUR to pick, clean, strip leaves and infuse the cream with the mint so we weren't starting over. so we strained the egg mess and then realized that you do need a ice cream freezer. yikes. couldn't find all of the parts for the cute cuisinart sorbet/ice cream maker,so again, we bunted. diana found a "kneading" method online if you don't have a freezer. we were not expected much, so we were glad we had decided to also make some inman park brownies (raspberry jam topping the brownies, all covered with melted chocolate chips)

Eureka! It worked! (we added some creme de menthe so that it wouldn't get rock hard IN CASE it ever froze)

Mint Chocolate Chip Ice Cream Recipe

We have a couple of mint patches growing in our yard, though I never thought to use the mint we grow for ice cream until now. The taste of the ice cream using fresh mint really is out of this world, so if you can get your hands on fresh mint, I highly recommend using it for this ice cream.

Note that if you do not have fresh mint, you can make this mint chocolate chip ice cream recipe with peppermint extract. Skip steps 1 and 2, instead heating 1 cup of milk with 1 cup of cream and the sugar and salt until steaming. Continue with step 3. Add 2 teaspoons of peppermint extract in with the chilled custard mixture in step 6.

• 3 cups of fresh mint leaves (not stems), rinsed, drained, packed
• 1 cup milk
• 2 cups heavy cream (divided, 1 cup and 1 cup)
• 2/3 cup sugar
• A pinch of salt
• 6 egg yolks
• 6 ounces semisweet chocolate or dark chocolate, chopped fine, keep in the freezer until used

1 Put the mint leaves in a heavy saucepan with the 1 cup of milk and 1 cup of the cream. Heat until just steaming (do not let boil), remove from heat, cover, and let stand for 30 minutes. Reheat the mixture until steaming, remove from heat and let stand for 15 more minutes.

2 While the mint is infusing in step 1, prepare the remaining cream over an ice bath. Pour the remaining 1 cup of cream into a medium size metal bowl, set in ice water (with lots of ice) over a larger bowl. Set a mesh strainer on top of the bowls. Set aside.

3 Strain the milk cream mixture into a bowl, pressing against the mint leaves with a rubber spatula in the sieve to get the most liquid out of them. Return the milk cream mixture to the saucepan. Add sugar and salt to the mixture. Heat until just steaming again, stirring until sugar has dissolved. Remove from heat.

4 Whisk the egg yolks in a medium sized bowl. Slowly pour the heated milk cream mixture into the egg yolks, whisking constantly so that the egg yolks are tempered by the warm mixture, but not cooked by it. Scrape the warmed egg yolks back into the saucepan.

5 Return the saucepan to the stove, stirring the mixture constantly over medium heat with a wooden spoon, scraping the bottom as you stir, until the mixture thickens and coats the spoon so that you can run your finger across the coating and have the coating not run. This can take about 10 minutes.

The custard base does not coat the back of the spoon, it is not ready.

The custard base coats the back of the spoon. You can run your finger across the coating and have it not run. It is ready and should be removed from heat immediately, and poured through the sieve over the ice bath to stop the cooking.

6 Pour the custard through the strainer (from step 2) and stir into the cold cream to stop the cooking.

7 Chill the mixture thoroughly in the refrigerator (at least a couple of hours) or stir the mixture in the bowl placed over the ice bath until thoroughly chilled (20 minutes or so). Freeze the mixture in your ice cream maker according to the manufacturer's instructions.

8 Once the ice cream has been made in the ice cream maker it should be pretty soft. Gently fold in the finely chopped chocolate. Put in an airtight container and place in the freezer for at least an hour, preferably several hours. If it has been frozen for more than a day, you may need to let it sit at room temperature for a few minutes to soften it before serving.

Note that there is no alcohol in this recipe. A few teaspoons of some spirits such as rum or bourbon will help keep the ice cream soft over several days. Even the alcohol in vanilla extract will help. If you have no added alcohol in a homemade ice cream recipe, we recommend that you eat it up quickly, in a day or two; beyond that point the ice cream will quickly get very very hard.

Makes 1 quart.