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When does farm-fresh produce — excepting fruit, of course — give you an opportunity to create a tempting dessert? Well, when that produce includes a few handfuls of fresh mint.
If you don’t have an ice cream maker, fresh mint might be just the thing to get you out there to buy one. There’s nothing more refreshing in the summer than a fresh, cold dessert, and ours gets a lot of exercise this time of year.
In order to impart their fresh mint flavor, the leaves are steeped in a custard with lots of rich egg yolks and are sweetened only slightly with 1/2 cup sugar. And the chocolate chips are the perfect finishing touch, crunchy and sweet, offsetting the strong mint.
After cooling, churning and then setting up in the freezer — plan on starting the recipe the night before you want to eat it — what you get is a mint chocolate chip ice cream that knocks the socks off any store-bought variety.
