Peppermint chocolate chip ice cream

Peppermint chocolate chip ice cream (MAKES ABOUT 1 QUART (1L))

We first grew peppermint in the garden for one purpose: mint chocolate chip ice cream. It is such a bright mint that its culinary use is more limited than the milder spearmint. When mellowed out by cream and milk, however, it is amazing. Make sure not to substitute milk chocolate chips for the dark chocolate.

INGREDIENTS

• 1 1/2 cups (360ml) heavy cream
• 1 cup (240ml) milk
• 1/2 cup (100g) sugar
• Pinch of kosher or sea salt
• Peppermint leaves from 15 (6-inch / 15-cm) stems
• 5 egg yolks
• 5 ounces (140g) dark chocolate, finely chopped

SPECIAL EQUIPMENT

• Ice cream machine

DIRECTIONS

1. In a saucepan over medium heat, combine the cream, milk, sugar, and salt, stirring to dissolve the sugar. Bring to a bare simmer, stirring frequently. Add the peppermint leaves. Remove the pan from the heat and cover. Set aside for 30 minutes.
2. In a medium bowl, whisk the egg yolks. Strain the cream mixture through a sieve and discard the peppermint leaves. Slowly whisk the cream mixture into the egg yolks. Pour the mixture back into the saucepan and turn the heat to medium, stirring constantly and scraping the bottom as you stir. Cook until the mixture thickens enough to coat the back of a spatula or wooden spoon (1 to 2 minutes after reaching a bare simmer).
3. Pour the custard through a fine-mesh sieve into a clean container. Place the container in an ice bath, stirring the custard occasionally until it is cool, about 20 minutes. Cover and refrigerate for at least 2 hours, or overnight.
4. When ready to freeze, set a completely dry heatproof bowl over a pot of simmering water and melt the chocolate. Stir until the chocolate is completely smooth, then remove the pot from the heat.
5. Freeze the custard according to the ice cream machine directions. While churning the ice cream, place the container in which you will store it in the freezer to chill.
6. In the last few moments of churning, drizzle a fine stream of the chocolate into the ice cream with the machine on. Make sure to drizzle only into the ice cream, not onto the dasher (mixing blade). Transfer the ice cream from the ice cream machine into the chilled storage container. Store the ice cream in the freezer until ready to serve.

ALTERNATE METHOD: If your ice cream machine makes it difficult to drizzle the chocolate in while the machine is churning the ice cream, you can also add the chocolate to the ice cream after it is done churning. Drizzle some of the chocolate over the ice cream, then fold and layer the ice cream through the chocolate streaks, breaking up chunks of chocolate as you stir. Continue drizzling the chocolate and folding the ice cream through the chocolate until the chocolate is fully chipped into the ice cream.