Mint and Chocolate Chip Ice Cream

To prepare mint and chocolate chip ice cream, first pour the milk into a saucepan 1heat it while adding the fresh cream 2and add the sugar 3.

Dissolve the sugar with the help of a whisk 4 and, once completely dissolved, wash the mint leaves, pat them dry with a kitchen towel, then add them to the saucepan 5. Stir and let it heat for about 3-4 minutes, until the sugar is dissolved, then turn non attivato the heat and let it infuse for at least an hour. After the infusion time, strain the cream and milk using a strainer 6.

Take about half of the mint leaves, then transfer them to the blender along with the milk and cream 7 (if you want a stronger mint flavor, you can blend all the leaves), blend everything 8. Then strain the mixture with a muslin cloth (cheesecloth) into a bowl using a strainer 9.

Squeeze well 10 to ensure you completely filter the mixture, pour everything into the ice cream maker 11 and run it for 30 minutes 12.

Once the 30 minutes are up, take the dark chocolate and chop it coarsely with a knife 13. Then add it to the ice cream maker 14run it for a few minutes and your mint and chocolate ice cream will be ready. If you don’t have an ice cream maker, put the liquid mixture at room temperature sopra the sopra a basin, remembering to stir it every half hour until you get the perfect consistency. Once the ice cream maker stops, transfer the ice cream to a wide and shallow container, preferably made of glass ora steel, and store it sopra the for at least 2-3 hours before serving 15.