MINT CHOCOLATE CHIP STRAIN RECIPES

Steps:

• In medium saucepan, bring cream and chopped mint to a simmer. Turn off heat, and let steep 5 minutes. Strain out mint, and return cream to saucepan.
• Add 3/4 cup sugar to cream, and bring to a simmer. Whisk together egg yolks and remaining sugar. Remove cream from heat, and add a little to egg mixture to warm, stirring constantly to keep yolks from cooking. Pour egg mixture into cream, stirring constantly. Return custard to heat, and cook over low heat, stirring constantly with a wooden spoon, until mixture thickens enough to coat back of spoon. Remove from heat, and pour into bowl. Cool completely.
• Strain custard, then chill until thoroughly cold, at least 4 hours.
• Meanwhile, prepare mint chips. Melt chocolate in top of double boiler over simmering water. Cool slightly. Lay a 12-by-24-inch sheet of parchment paper on a work surface. Pour melted chocolate onto parchment, spreading evenly to cover entire surface. Lay mint leaves onto chocolate until half the surface is covered, being careful not to overlap. Lift parchment, and lay plain chocolate over mint-covered chocolate to cover. Place in refrigerator for 20 minutes to set.
• Remove chocolate from refrigerator, and peel off parchment. Break chocolate into large pieces, and then roughly chop. Refrigerate until needed.
• Freeze ice cream mixture in an ice cream maker, following manufacturer's instructions. Using a spatula, fold in chocolate mint chips by hand. Place in freezer for at least 2 hours before serving.

Steps:

• Ensure the ice cream canister has been frozen for 24 hours prior to making this recipe or as directed by the manufacturer.
• Set up an ice bath (a large bowl filled with ice and a bit of water with another clean, dry, empty bowl set within the ice) and pour 1 cup of the heavy cream into a medium bowl.
• Combine the remaining 1 cup of cream and the milk in a saucepan over medium-low heat.
• In a small bowl or large measuring cup, whisk the sugar with the salt and egg yolks until airy and pale in color.
• Once the cream/milk combination is emitting steam (avoid boiling), temper the yolks with the sugar by adding a slow stream of liquid while whisking constantly. Add about half of the warmed liquid total then pour the warmed mix into the saucepan.
• Raise the heat to about medium and whisk constantly until the custard has thickened, about 5-10 minutes depending on the heat. Dip the back of a spoon in the custard, pull a finger through it, and if it doesn’t move to fill the void, it’s ready.
• Strain the tempered mixture through a fine-mesh sieve into the chilled cream sitting in the ice bath. Cover the custard with plastic wrap directly on the surface of the liquid and set aside to cool. To speed things, the ice bath with the custard atop can be set in the refrigerator. Alternately, skip the ice bath and chill in the refrigerator for several hours or overnight.
• Once the custard has chilled, add the mint and vanilla extracts then churn in an ice cream maker following the manufacturer’s instructions.
• When the ice cream is just about done churning, add the mini chocolate chips. Scoop the ice cream into a freezer safe container, cover, and freeze until firm, about 4-6 hours.