Fresh Mint Ice Cream

I love cooking with herbs. I had a beautiful potted herb garden several years ago and miss it dearly. It was brimming with an abundance of mint, pine scented rosemary, nasturtiums, thyme and lemon thyme with beautiful golden leaves.

My father in law has such a wonderful array of herbs in his garden. Sage, oregano, basil, parsley and mint to name a few. Before I left their home last weekend I clipped some sage for my Wednesday night roasted chicken, basil for my marinara sauce and mint for this mint chocolate chunk ice cream. (By the way, it was the most pleasant scented ride home I had ever experienced!)

When I tasted the custard a cloud of doubt draped over me. It had a "grassy" taste. But once churned it was not as strong. If you are looking for an ice cream that tastes like those you buy from the store or tastes similar to candy-this is not the recipe for you. If you love the hint of fresh herbs-then you've got to try this.

This ice cream is very fresh tasting and creamy. There is not a drop of food coloring or extract to be found. Its pale green color and pure flavor come from a cup of fresh picked mint. Chocolate chunks add a nice snap and sweet finish to this cool, creamy and sprightly flavored ice cream.

Fresh Mint Ice Cream
(adapted from Martha Stewart Living)
Makes 3 cups; 4-6 servings
1 c. fresh mint, packed
1 c. whole milk
2 c. heavy cream
2 large eggs
3/4 c. sugar
4 oz. semisweet chocolate, coarsely chopped

1. Prepare an ice-water bath. Cook mint in a small saucepan of boiling water until bright green, about 1 minute. Using a slotted spoon, transfer mint to ice-water bath. When cool, drain and squeeze out excess water. Reserve ice-water bath.
2. Puree mint and milk in a blender until mint is finely chopped. Transfer to a medium saucepan, add cream, and bring to a simmer over medium heat.
3. Meanwhile, whisk together eggs and sugar in a medium bowl.
4. Gradually whisk 1/3 of the cream mixture into the egg mixture, then pour egg-cream mixture into the saucepan with the remaining cream mixture. Set over medium heat, and cook, stirring constantly with a spoon, until thick enough to coat a spoon, about 8 minutes. (Do not let it come to a simmer.)
5. Strain through a fine sieve into a heatproof bowl, pressing on mint to extract liquid. Set bowl in ice-water bath. Let cool completely, stirring occasionally. Freeze in an ice cream maker according to manufacturer's instructions. Add chocolate during the last 5 minutes of churning.
6. Transfer to an airtight container, and freeze until firm, about 4 hours (or up to a week).