Fresh mint chocolate chips ice-cream

Ingredients
2 cups milk
1 cup cream (I used 35% cream)
27g fresh mint leaves

3/4 cup brown sugar*
Pinch of salt
2 egg yolks

1 tsp vanilla extract 

Optional: chocolate chips

* I use 1/2 cup brown sugar

Steps

1a. Use your hand to squeeze and smash mint leaves. It can release more flavour when it is mixed with other liquid ingredients.

Place the leaves in a linen bag. If you don't, you can skip this step

1b. Combine milk, cream and mint leaves in a medium-sized pan over medium-high heat until tiny bubbles form around the edge (about 80°c). Do not let it boil!

2. Remove from heat, cover and let stand for ten minutes. That gives the mint flavour time to steep.

3. If you have a linen bag: Simply squeeze out the milk mixture

If you don't have a linen bag: Uncover it and pour the mixture through a colander into a medium bowl. Press the mint leaves slightly with a big spoon to get all the flavour. Discard the leaves, and pour the liquid back into your pan.

4. In a new bowl, combine sugar, salt and egg yolks. Stir with a whisk until the mixture is pale.

5. Gradually add half of the milk mixture to the egg mixture, while stirring constantly with a whisk.

6. Pour the egg/milk mixture back into the pan with the rest of the milk.

7. Cook over medium-low heat for about 5 minutes (or to 60°c), stirring constantly.

8. Pour the mixture into a bowl. Stir in the vanilla extract.
Place the bowl in the fridge until the mixture cools completely, stirring occasionally.

9. Pour the mixture into your ice cream maker and follow the manufacturer’s instructions.

Add chocolate chips halfway through the process 

If you’d like the ice cream to harden up a little more, freeze it for a couple of hours.