Editor's note: Isaac Mizrahi shared his recipe for Mint Chocolate Chip Ice Cream exclusively with Epicurious. To read more about Mizrahi and take a peek inside his kitchen, click here.
This classic ice cream is made more interesting by using a combination of bittersweet and semisweet chocolate chunks. Be sure to dry the mint leaves well; any water left clinging to the leaves will affect the texture of the finished dish.
Recipe information
Yield
Makes about 1 1/2 quarts
Ingredients
Special Equipment
Preparation
Step 1
In large bowl, whisk together egg yolks and 1/2 cup sugar.
Step 2
In heavy medium saucepan over moderately low heat, stir together milk, remaining 1/4 cup sugar, and mint. Heat until steaming but not boiling, then remove from heat.
Step 3
Ladle about 1/2 cup hot milk mixture into egg yolk mixture, whisking constantly to prevent eggs from cooking, then slowly stir the egg mixture back into the hot milk, whisking constantly. Place over low heat, and cook, stirring constantly, until mixture thickens enough to coat back of spoon (finger drawn across spoon will leave clear path), 5 to 6 minutes total (do not let boil or custard will curdle). Strain through fine-mesh sieve into large bowl, pressing on and then discarding solids. Whisk in heavy cream and food coloring. Cover and chill until cold, at least 6 hours or overnight.
Step 4
Process custard in ice cream maker, adding chopped chocolate during last minute of churning. Transfer to airtight container and freeze until hard, about 3 hours.
