Fresh Mint Chocolate Chip Ice Cream

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• 2 cups whole milk
  Ingredient note

  Source: 2 cups whole milk
• 2 cups heavy cream
  Ingredient note

  Source: 2 cups heavy cream
• 1 cup + 2 tbsp granulated sugar
  Ingredient note

  Source: 1 cup granulated sugar; Source: 2 tbsp granulated sugar
• 5 each egg yolks
  Ingredient note

  Source: 5 egg yolks
• 1 cup fresh mint, packed
  Ingredient note

  Source: 1 cup fresh mint, packed
• 1/2 cup chocolate chips, or more as desired
  Ingredient note

  Source: 1/2 cup chocolate chips, or more as desired

1. Add milk, 1 cup sugar and mint to a medium saucepan. Bring to a simmer and cook for 5 minutes to infuse the mint into the milk and dissolve the sugar.
2. Meanwhile in a large bowl add egg yolks with 2 tbsp sugar. Whisk vigorously until the mixture has lightened and the sugar has dissolved.
3. Strain hot milk into the egg mixture. Return to the saucepan.Bring the mixture back to a simmer and continue to cook stirring constantly until the temperature reaches 190 degrees (this will produce creamier ice cream!)
4. Pour the mixture into a large bowl and add in the heavy cream to chill it down.Transfer the mixture to an ice cream maker and churn according to manufactures instructions. My ice cream maker took 60 minutes.
5. Once the ice cream has churned remove from the ice cream maker and transfer it to a freezer safe container. Stir in chocolate chips then freeze for 3-4 hours to harden.
6. Remove it from the freezer and let it sit at room temperature for 5 minutes or so to soften then serve and enjoy!!