Mint-Chocolate Chip Ice Cream

Makes about 1 quart

2 cups heavy cream
1 cup whole milk
1 cup packed fresh mint leaves
1⁄2 cup granulated sugar
1/8 teaspoon salt
2 large eggs, lightly beaten
3.5 ounces dark chocolate, chopped

Heat the heavy cream, whole milk, mint leaves, sugar and salt in a heavy- bottomed medium saucepan until bubbles form around the edge of the pan. Remove the pan from the heat and let sit for fifteen minutes, stirring occasionally.

Strain the mint leaves from the cream mixture and discard. Place the beaten eggs in a bowl and slowly add the cream and milk mixture to the eggs, whisking constantly.

Return the mixture to the saucepan and heat over medium heat, stirring constantly with a rubber spatula (be sure to scrape the sides of the pan), until the temperature reaches 170 to 175 degrees and the custard begins to thicken. Pour the custard through a fine mesh strainer into a metal bowl.

Cool to room temperature, stirring often. Refrigerate, covered, until very cold – at least three hours.

Freeze according to your ice cream maker instructions. When ice cream is almost frozen, add the chopped dark chocolate while the ice cream maker is running. Once everything is mixed together turn off the ice cream maker and freeze in an airtight container until ready to serve.