Mint Chocolate Chip Custard Ice Cream

Instructions

1. 1

   In a medium saucepan, combine the heavy cream, whole milk, and granulated sugar. Heat over medium heat, stirring occasionally, until the sugar is dissolved and the mixture is hot but not boiling.

2. 2

   In a separate bowl, whisk the egg yolks until they are smooth and slightly thickened.

3. 3

   Gradually add about 1 cup of the hot cream mixture into the egg yolks, whisking constantly to temper the eggs.

4. 4

   Pour the egg yolk mixture back into the saucepan with the remaining cream mixture.

5. 5

   Cook over medium-low heat, stirring constantly with a wooden spoon, until the custard thickens and coats the back of the spoon. Do not let it boil.

6. 6

   Remove the saucepan from the heat and stir in the mint extract.

7. 7

   Strain the custard through a fine-mesh sieve into a clean bowl to remove any cooked egg bits.

8. 8

   Cover the custard with plastic wrap, pressing it directly onto the surface to prevent a skin from forming. Chill in the refrigerator for at least 4 hours or overnight.

9. 9

   Once chilled, churn the custard in an ice cream maker according to the manufacturer's instructions.

10. 10

    During the last few minutes of churning, add the mini chocolate chips.

11. 11

    Transfer the ice cream to an airtight container and freeze for at least 2 hours before serving.