What better use for your fresh eggs this summer than in homemade ice cream?
I love this recipe because it not only uses eggs, but also fresh mint leaves - and we have an abundance of both this time of year.
The cool, crisp flavor of fresh mint mingles with dark chocolate in this rich, velvety, creamy ice cream. I used duck eggs, although chicken eggs work just fine too!
I like to use vanilla bean paste or real vanilla beans, but if you don't have any, you can use an equal amount of vanilla extract (although then you won't get those great flecks of vanilla in your ice cream!)
There is nothing like ice cream on a hot summer evening and when it's homemade, it's even better!
(Scroll down for the printable recipe card.)
Mint Chocolate Chip Ice Cream
Simmer the milk, cream and mint leaves in a saucepan over medium-high heat just until bubbles form around the edges.Remove from heat, cover and let steep for ten minutes, then strain through a mesh colander and return liquid to pan.
Meanwhile, whisk the sugar, salt and egg yolks in a medium bowl.
Slowly add some of the warm milk mixture to the egg mixture, whisking to combine, then pour the egg mixture into the saucepan with the remaining milk mixture and cook for two minutes over medium-low heat, whisking constantly.
Remove from heat, whisk in vanilla bean paste, and pour the mixture into a bowl.
Refrigerate until completely cooled. Once cool, pour into your ice cream maker and follow the manufacturer's instructions.
I have this ice cream maker and really like it. It's really easy to use, easy to clean and does a great job of making good-quality ice cream quickly.
I churned the mixture for 25 minutes, adding the chopped chocolate during the last five minutes, then scraped the ice cream into a glass bowl and put it in the freezer for about two hours to firm up.
