2 c heavy cream
1 c milk
1 c sugar
1/2 c fresh mint leaves
4 large egg yolks
1/2 tsp salt
Ice Water in a bowl
Green food coloring (optional)
1 c chocolate chips, chopped or chocolate shavings
1. In a medium saucepan, heat the cream, milk, 1/2 c sugar and the mint over medium heat, stirring, until almost simmering (about 5 minutes). Remove from heat, cover and let stand for 15 minutes.
2. In a bowl, whisk the egg yolks, remaining 1/2 c sugar and the salt. Add the hot liquid to the egg mixture in a slow stream, whisking constantly; pour into the saucepan. Cook over medium-low heat, stirring until the custard thickens and registers 175 an an instant-read thermometer, about 8 minutes.
3. Strain the custard into a bowl set in an ice water bath, stir in 1-2 drops of food coloring, if using. Let cool, then cover and refrigerate for at least 4 hours.
4. Using an ice cream machine, process the custard according to the manufacturer's instructions. Fold in the chocolate chips, then transfer to an airtight container and freeze until firm, about 4 hours.
Makes 1 quart
