Ingredients
Method
- The night before you want your ice cream, put 2 cups fresh mint leaves and 2 pinches salt in a large bowl. Meddle the leaves until soft and the oil is coming out.
- Add 1 1/2 cup cream, 1 3/4 cup raw milk, and 1 tbsp vanilla to the bowl and stir.
- Cover the bowl and place in the fridge overnight to allow the flavors to marinate. Also, make sure your freezer bowl is in the freezer overnight so that it is ready in the morning.
- The next morning, strain the leaves out. Then, add 4 egg yolks and 1/2 cup maple syrup and mix until well combined.
- Pour the mixture into the freezer bowl in the ice cream machine and churn for about 15-20 minutes until it reaches your desired consistency.
- While the ice cream is churning, chop 1/2 cup dark chocolate chips into smaller pieces and pour into the ice cream as it hardens.
- Serve right away or store in the freezer.
Notes
Store the ice cream maker bowl in the freezer anytime you’re not using it so that you don’t have to plan a day in advance and put it in the freezer the day before making ice cream. It’s always ready to make ice cream that way.
Because this doesn’t have antifreeze in it, this ice cream may freeze really hard after a couple days in the freezer.
Homemade ice cream also melts faster.