Mint Pistachio Chocolate Chip Ice Cream

If you have an herb garden and you grow mint, then you understand my dilemma!  Mint can quickly take over a garden.  So that is why I found myself pruning and about to throw away a basketful; when it occurred to me that there just might be another purpose for this fragrant weed, other than adding flavor to my decaffeinated unsweetened iced tea.  With summer (too) rapidly approaching, ice cream seemed like the obvious choice.  And since it didn’t seem right to let the mint alone steal the show, the pistachios and chocolate chips added the perfect balance. This is guaranteed to help keep you cool this summer!

Mint Pistachio Chocolate Chip Ice Cream Recipe

Makes 1-1/2 quart

Ingredients:

1-1/2 cup whole milk

2 cups heavy cream

1 cup mint leaves, packed*

4 egg yolks

3/4 cup sugar

1 teaspoon vanilla, optional

pinch, salt

1/2 cup chocolate morsels (mini chocolate chips)

1/2 cup pistachios, coarsely chopped

Preparation:

Put milk, 1-1/2 cups cream and mint leaves in a medium saucepan; and heat over medium heat until slightly bubbling, about 5 minutes.  Remove from heat and let sit for 20 minutes.  

Combine egg yolks, sugar, remaining cream and vanilla in a bowl and whisk until smooth.  Gradually whisk into to mint-flavored mixture and return to saucepan.  Cook over medium heat, stirring constantly with a wooden spoon, until it is thick enough to coat the back of the spoon, about 4-6 minutes.  Do not let boil.  Strain through a sieve, into a bowl, pressing on the mint with the back of the spoon.  Place the bowl in a larger bowl filled with ice and water.  Stir occasionally to cool.  Cover with plastic wrap, pressing it directly onto the surface of the custard to prevent a skim from forming.  Refrigerate until chilled, at least 3 hours or overnight.

Pour the custard into an ice cream maker and freeze according to manufacturers instructions.  Add chocolate and nuts after the custard is nearly frozen - about five minutes before removing from the machine.  Transfer to a freezer-safe container, cover and freeze until firm.

*(For a less powerful minty flavor, use half the amount of mint leaves.)