Fresh mint and chocolate chip ice cream

Pasos

• In a medium saucepan, heat the whole milk, white sugar and 250 g of the whipping cream over medium heat. Stir the mixture occasionally to ensure that the sugar is completely dissolved and to prevent it from sticking to the bottom of the pan.
• Wash and finely chop the fresh mint leaves. Add them to the pan and stir well to incorporate them. Remove from the heat and allow the mixture to rest and infuse the mint flavor for at least 1 hour.
• Add the invert sugar to the mixture and stir well. Then strain the mixture through a fine mesh strainer, pressing the mint leaves to extract all the flavor. Reserve some of the crushed leaves and add them back to the mixture.
• In a large bowl, place the remaining 250 g of whipping cream and set aside.
• In another medium bowl, whisk together the egg yolks L. Meanwhile, heat the mint mixture in the saucepan over medium-low heat. When hot (but not boiling), slowly pour the beaten egg yolks into the saucepan, stirring constantly. Continue stirring until the mixture thickens and has the consistency of custard.
• Pour the mint custard mixture into the bowl with the reserved whipping cream. Mix well until completely incorporated.
• Let the mixture cool to room temperature and then refrigerate for 2-3 hours or, preferably, overnight.
• Using a refrigerator
• Pour the cold mixture into the ice cream maker and follow the manufacturer's instructions for churning and freezing the ice cream, usually 30-40 minutes. When the ice cream is almost ready, add the chocolate chips and allow the ice cream maker to incorporate them evenly.
• Without using a refrigerator
• If you do not have an ice cream maker, pour the cold mixture into a metal bowl and add the chocolate chips. Mix well to distribute evenly. Cover the container and place it in the freezer for 1 hour.
• Remove the container from the freezer and stir the ice cream well, paying special attention to the edges, where it will be more frozen. Replace the lid and freeze for another hour. Repeat this process two more times, making sure the ice cream is well blended before refreezing.
• Freezing (both cases)
• Transfer the ice cream to a freezer-safe container and freeze for at least 8-12 hours before serving.
• To serve, remove the ice cream from the freezer and let it stand at room temperature for about 10 minutes before enjoying it with your friends and family. Enjoy your meal!