This homemade mint chocolate ice cream is fresh, creamy and full of small chocolate pieces.
Infusing the cream with mint gives a cleaner flavor than using too much extract.
Warm the milk and cream with mint leaves. Turn off the heat, cover and let infuse for 20 minutes, then strain.
Stir in sugar, vanilla and salt while the mixture is warm. Chill completely in the fridge.
Churn in an ice cream maker, or freeze in a container while stirring every 30 minutes for 3 hours. Add chocolate chips near the end.
Chop the chocolate finely if you prefer a smoother texture. Avoid over-infusing mint, which can become bitter.
Mint chocolate ice cream is refreshing and easy to make at home with simple ingredients and patient chilling.