Fresh mint was steeped in the milk and cream mixture for a pure peppermint flavor in my Spring mint chip ice cream.
1. In a saucepan, add cream, milk, 1/4 cup of sugar, and kosher salt. Heat mixture until bubbles begin to form around the edges. Remove from heat add fresh mint. Cover and allow to sit and steep for 20 minutes.
2. After 20 minutes, strain milk/mint mixture through a fine-mesh strainer. Discard mint. OR you can skip the process of steeping the fresh mint and add peppermint extract after the mixture has cooled.
3. Return milk mixture back to pan and reheat until mixture barely begins to simmer. Meanwhile, whisk the remaining 1/4 cup sugar into the egg mixture.
4. When the milk has reheated and has come to a low simmer, pour 1/2 cup of the hot mixture into the egg mixture stirring constantly. Add an additional 1/2 cup of the hot milk mixture and stir to combine.
5. Pour the egg mixture into the pan with the remaining milk mixture. Cook over medium heat, stirring constantly. Cook until the mixture begins to thicken and coats the back of a spoon. Test by running your finger across the spoon. It should leave a trail.
6. Pour hot mixture through a fine-mesh strainer. Of course, you can pass on the spinach juice and add a few drops of green food color OR forget the color altogether. White mint chip ice cream is perfectly acceptable.
7. Cover lightly and refrigerate until chilled. Approximately 4 hours. It’s best chilled overnight. I’m a big fan of chilling overnight.
8. Taste the mixture. If you think it needs a stronger mint flavor add a few drops of peppermint extract. Pour the ice cream base into your ice cream machine and freeze according to the manufacturer's directions. Add finely chopped chocolate the last 5 minutes of freezing.
9. Transfer ice cream to a chilled container. Freeze until ready to serve.