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Title: Isaac Mizrahi's Mint Chocolate Chip Ice Cream
Categories: I scream, Chocolate, Herbs, Dairy
Yield: 3 Servings

6 lg Egg yolks
3/4 c Sugar
2 c Whole milk
2 c Fresh mint leaves; loose
- packed
1 c Heavy cream
3 dr Green food coloring
4 oz Bittersweet chocolate;
- coarse chopped
4 oz Semisweet chocolate; coarse
- chopped

SPECIAL EQUIPMENT: ice cream maker

In large bowl, whisk together egg yolks and 1/2 cup
sugar.

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.

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.

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.

YIELD: Makes about 1 1/2 quarts

Isaac Mizrahi

Epicurious | September 2007

RECIPE FROM: https://www.epicurious.com

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