Mint Chocolate Chip Ice Cream

Need I say more?

Awww, do I have to?

Well, Mint Chocolate Chip Ice Cream is my favorite flavor of ice cream. I like the fact that chocolate is not the star of the show; it is the supporting actor. The star, or the mint flavor, pairs well with the coldness of the ice cream. It fills your mouth with the refreshing, cold taste of mint. I wish I could make this again (I made this over a month ago!), but I need to wean myself off of ice cream now...If I only I had the metabolism of a young, skinny boy. *sigh*

For this ice cream, I just made vanilla ice cream based on this recipe, then I added mint extract and chocolate chips. Next time, I would like to make Mint Chip ice cream with mint leaves as found on Serious Eats. I am entering this recipe in for the Ice Cream Social Challenge hosted by Scotty Snacks, Savor the Thyme, and Tangled Noodle.

Mint Chocolate Chip Ice Cream

base adapted from David Lebovitz's Vanilla Bean Ice Cream

1 cup (250ml) whole milk (substitute half-n-half or heavy cream for a richer, softer ice cream)

A pinch of salt

3/4 cup (150g) sugar

2 cups (500ml) heavy cream

5 large egg yolks

1 teaspoon pure vanilla extract (to taste)

1 - 2 teaspoons mint extract

1 cup chocolate chips (or 6 ounces of chocolate chunks)

1. Heat the milk, salt, and sugar in a saucepan just to the scalding (not boiling) point. Remove from heat.

2. To make the ice cream, set up an ice bath by placing a 2-quart (2l) bowl in a larger bowl partially filled with ice and water. Set a strainer over the top of the smaller bowl and pour the cream into the bowl. (OR place the entire custard base (i.e., after steps 3 and 4) in the refrigerator when you're done. I save extra bowls and ice this way. You also don't have to rewarm the milk.)

3. In a separate bowl, stir together the egg yolks. Rewarm the milk then gradually pour some of the milk into the yolks, whisking constantly as you pour. Scrape the warmed yolks and milk back into the saucepan.

4. Cook over low heat, stirring constantly and scraping the bottom with a heat-resistant spatula (I use a wooden spoon), until the custard thickens enough to coat the spatula (about 5-7 minutes).

5. Strain the custard into the heavy cream. Stir over the ice until cool (if desired), add the vanilla and mint extracts (to taste), then refrigerate to chill thoroughly. Preferably overnight.

6. Freeze the custard in your ice cream maker according to the manufacturer's instructions. About 2-5 minutes before the churning stops, add in the chocolate chips or chunks.

¡OJO!: Make sure you place the ice cream container in the freezer a day before you make this or the same day, if you plan to leave the custard in the refrigerator overnight.