Fresh Mint Ice Cream

Put the mint leaves and sugar into a food processor, and process until the mint is finely ground and blended with the sugar. It will look kind of like green wet sugar at that point. If you don’t have a food processor, you can use a blender, or a mortar and pestle.

In a medium saucepan, heat the milk, cream, and vanilla bean (pod included) on medium heat. Stir to keep from sticking.

In a medium bowl, whisk the egg yolks until they are smooth. Add the minted sugar mixture and combine until smooth.

When the milk mixture steams (do not let it simmer), take 1/4 cup of the hot milk and whisk it briskly into the egg yolk/sugar/mint mixture. Repeat with another 1/4 cup. This is an important step, as it warms and tempers the egg yolks so that they do not scramble on contact with the hot milk. Remove the saucepan from the heat, and slowly pour the mint mixture back into the hot milk mixture, stirring briskly until completely combined.

Return the saucepan to the stove and cook over medium heat. Add honey and salt. Cook and stir until the custard becomes thick and coats the back of a spoon well, 5-10 minutes. (Do not allow to boil.) The custard should hold a line when you draw your finger through it on the back of a spoon.

Set the saucepan into a large bowl filled with ice water, and stir well for several minutes to quickly cool the custard. Cover, and refrigerate until completely cool, at least 1 hour and up to 24 hours.

Pour the custard mixture through a fine mesh strainer to remove the mint leaves and vanilla bean bits. Add chocolate chips if desired. Churn in your ice cream maker according to the directions on the machine.