Mint Chocolate Chip Ice Cream

Over the past couple of weeks I have found a variety of excuses to make a batch of this Mint Chocolate Chip Ice Cream. First, we had friends over for dinner so, selfishly, a fresh batch was in order. Our crew easily polished it off in one sitting. This weekend, we celebrated my mom’s 60th birthday (the gardener behind these amazing peonies) and, you guessed it, another batch was served. This recipe is easy to love – it calls for only 5 ingredients, is naturally sweetened with maple syrup, and takes on the perfect minty flavor (thanks to steeping 2 cups of green leaves in cream). If you have an ice cream maker or can borrow one from a friend I am telling you – make this.

Mint Chocolate Chip Ice Cream

from Diary of a Locavore

2 cups heavy cream

1 cup whole milk

1/2 cup maple syrup

2 cups fresh mint leaves, packed

4 ounces dark chocolate, choppe

Pour the cream, milk, and maple syrup into a medium saucepan. Add the mint leaves, stir, and warm slowly over low heat until the mixture begins to steam. Cover and steep for at least an hour at room temperature, then put the pot in the fridge.

When the cream is cool, strain out the mint leaves, wringing carefully over the pot to get out any extra flavor and cream. Pour the cream mixture into an ice cream maker and freeze according to manufacturers instructions. When the ice cream is almost done, add the chocolate. Scoop into a container and chill for another hour or so before serving.