Mint Chocolate Chip Ice Cream

Ingredients

• 2
  
  cups heavy cream
  
• 3/4
  
  cup granulated sugar
  
• 1/2
  
  cup whole milk
  
• 2
  
  tablespoons fresh mint leaves
  
• 2
  
  tablespoons corn syrup or agave nectar
  
• 1
  
  tablespoon vanilla bean paste
  
• 1
  
  tablespoon cornstarch or tapioca starch
  
• 1
  
  cup dark or semi-sweet chocolate chips, roughly chopped
  

Directions

1. Combine the cream, sugar, milk, mint, corn syrup, and vanilla bean paste in a medium saucepan over medium-low heat. Bring to a boil. Remove from heat, cover, and let stand 20 to 25 minutes.

2. Place the cornstarch in a small bowl. Add 3 to 4 tablespoons of the cream mixture and whisk to dissolve the cornstarch. Whisk the cornstarch mixture back into the cream. Bring to a boil over high heat, whisking constantly for 1–2 minutes as the mixture thickens.

3. Strain the cream through a fine mesh strainer into a bowl set over an ice water bath. When it has chilled to room temperature, refrigerate, covered, at least 4 hours or overnight.
4. Transfer to an ice cream machine and prepare according to manufacturer’s instructions. Add the chocolate chips as soon the ice cream is finished.

5. Freeze in a covered containers for 2 to 3 hours or until solid. Ice cream may frozen for up to one month.