Who knew? A national day honoring my favorite flavor of ice cream. Of course I had to celebrate, which we spontaneously did last night via a ride in the convertible and a let’s-make-it-a-date jaunt to Goodberries for mint chocolate chip custard, so yum.
Which reminded me that I’ve never shared with you all my super scrumptuous recipe for homemade mint ice cream using mint from the garden, which is thriving right now in our neck of the woods.
I feel a little proud of myself for concocting this recipe, to many rave reviews from our clan. It’s easy and oh-so-refreshing.
Enjoy and let the chips fall where they may!
Homemade Fresh Mint Chocolate Chip Ice Cream
Combine 1 c. whole milk, 2 cups heavy cream, and 3/4 c. granulated sugar in a saucepan. Heat to almost boiling. Add 2 cups fresh mint leaves (washed and cleaned). Remove from heat and let steep for several hours. Pour through a sieve or strainer and chill this milk mixture overnight. Stir in a pinch of salt and 3 beaten egg yolks. (If you’re bothered by uncooked eggs then omit the yolks.) Pour into an ice cream maker and chill as directed. During the last 5 min. of mixing stir in mini chocolate chips or chop your favorite 4-oz. bittersweet or semi-sweet chocolate bar into tiny uneven pieces. Makes ten 1/2 c. servings. Enjoy!