Fresh Mint Chip Ice Cream

When I first started using the ice cream maker, I was obsessed with sorbets — I don’t know why.  But at the request of my friends, I switched to ice creams, starting with last month’s almond flavor.  The response was extremely favorable, reaching the point at which we even ordered almond-flavored ice cream at specialty restaurants, and it just wasn’t nearly as good.
I’ve mentioned before that I started a mini garden on my beautiful balcony; the thing that grows faster than anything else is the mint.  After all, it is a ground cover, and my family spent years digging it out of the yard at home in Los Angeles.  Luckily, my mint is sectioned off in a planter, so it can only really take over so much space.  We don’t drink nearly enough mojitos at my house, but we do eat lots of ice cream — and mint chip just seemed like the next best option.

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2/3 cup fresh mint leaves
1 cup granulated sugar
2 1/2 cups milk
1 1/2 cup heavy cream
1 teaspoon vanilla extract
3 large egg yolks
1/3 cup honey
1/2 teaspoon table salt
1 – 2 cups finely chopped dark chocolate


First, combine the mint leaves and sugar in a food processor.  Grind until the mint is very finely chopped and the sugar takes on a light green color.  In a small bowl, combine the egg yolks with the sugar-mint mixture.  Then, heat the milk and heavy cream over the stove.  Bring to a boil, and then immediately remove from heat.

Remove about 1/4 to 1/2 of the milk solution, and mix with the egg yolks and sugar.  This gradual mixture allowed the eggs to be tempered, rather than scrambled like they would if you threw the yolks into a pot of steaming milk and cream.  Once the yolks form a smooth mixture, add the bowl’s contents to the saucepan.  Add the salt and honey, and bring to a boil once again.  Then let the custard cool completely, which took about 1 – 2 hours in my refrigerator.  Before transferring the custard to your ice cream maker, add in the chocolate, and stir.