Fresh Mint Chip Ice Cream

Step 1

In a small saucepan, heat the milk until steaming, but not boiling. Add the mint leaves when milk has steam coming off. Use a wooden spoon to immerse leaves completely, then place a lid on top and turn off heat. Steep the mint leaves for 20 minutes and do not remove the lid until time is up.

Step 2

While mint leaves are steeping, prepare the remaining ingredients for the ice cream. In a medium to large bowl, whisk the yolks first, then whisk in cream, vanilla, and honey until fully integrated. Place in fridge until the mint leaves have been steeped.  When finished steeping, strain off the mint leaves by pouring milk into strainer overtop the bowl. Stir ice cream mixture well.

Step 3

Add chopped chocolate chips or chopped chocolate bar to the mixture and then pour ice cream mixture into a churning ice cream maker and churn until thickened — about 20 minutes. Remove ice cream  from maker and store in an ice cream container in the freezer. Ice cream will continue to harden as it freezes longer.

Tip #1

If ice cream is too hard to scoop, allow to sit at room temperature for a few minutes before scooping to soften.

Tip #2

Make this Keto by reducing honey.