Fresh Mint Chocolate Chip Ice Cream Recipe
Ingredients
| Heavy cream | 3 Cup (16 tbs) | |
| 2 cups packed coarsely chopped fresh mint leaves | ||
| Egg yolks | 6 Large | |
| 2/3 cup granular sugar substitute | ||
| Salt | 1/4 Teaspoon | |
| Peppermint extract | 1 Teaspoon | |
| 2 (1-ounce) Atkins Endulge | ||
| Chocolate Candy Bars, coarsely chopped | ||
Directions
1. Bring cream to a simmer in a medium saucepan. Put mint in a large bowl and pour cream over. Let steep for 10 minutes. Strain cream back into the saucepan; return to low heat and bring back to a simmer.
2. Whisk yolks, sugar substitute, and salt in a bowl, then gradually whisk in half of the hot cream. Return to pan and cook over very low heat until mixture reaches 170°F on an instant-read thermometer or until thickened, about 1 minute; do not boil. Strain mixture through a fine mesh strainer into a bowl. Stir in peppermint extract, if using; cover and chill until cold.
3. Pour mixture into an ice-cream maker and churn according to manufacturer's instructions. Add the chocolate during the last 5 minutes of churning, when ice cream is thick and creamy. Transfer to a container and let the ice cream firm in the freezer for 1 hour before serving.
2. Whisk yolks, sugar substitute, and salt in a bowl, then gradually whisk in half of the hot cream. Return to pan and cook over very low heat until mixture reaches 170°F on an instant-read thermometer or until thickened, about 1 minute; do not boil. Strain mixture through a fine mesh strainer into a bowl. Stir in peppermint extract, if using; cover and chill until cold.
3. Pour mixture into an ice-cream maker and churn according to manufacturer's instructions. Add the chocolate during the last 5 minutes of churning, when ice cream is thick and creamy. Transfer to a container and let the ice cream firm in the freezer for 1 hour before serving.
Chef
