Makes: ½ gallon
Prep time: 10 minutes
Cook time: 15 to 20 minutes
Total time: about 7 hours
2 cups heavy cream
2 cups half and half
1 tsp pure vanilla extract
2 stems of mint
6 egg yolks
1 cup sugar
1 tsp salt
1 cup mini chocolate chips
1. Pour the heavy cream, half and half, mint, and vanilla into a medium sauce pan and heat up until slightly steaming.
2. Meanwhile, beat the egg yolks together with the sugar and salt until lemon-colored.
3. Once the cream mixture is steaming, pour a small amount into the egg yolk mixture, whisking it continuously so it doesn't scramble, to warm it up and lighten it.
4. Pour the egg mixture into the sauce pan with the rest of the cream and continue heating until the mixture thickens and can coat the back of a spoon. Try not to simmer it though.
5. Remove from the stove and set aside in a refrigerator until near room temperature.
6. Remove the mint, then pour the cream into your ice cream maker and churn ice cream according to ice cream maker's instructions. After about 1 hour, the ice cream should be ready (as soft serve). Add the chocolate chips and churn for another 5 minutes to incorporate. Transfer to a freezable container and place in the freezer. After about 6 hours, the ice cream will be hard.