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Author Notes: Bright and creamy, this rich fresh mint ice cream made from an egg-free base will be a hit with the entire family.
—The Weiser Kitchen
- 2 cups heavy cream
- 3/4 cup granulated sugar
- 1/2 cup whole milk
- 2 tablespoons fresh mint leaves
- 2 tablespoons corn syrup or agave nectar
- 1 tablespoon vanilla bean paste
- 1 tablespoon cornstarch or tapioca starch
- 1 cup dark or semi-sweet chocolate chips, roughly chopped
- Combine the cream, sugar, milk, mint, corn syrup, and vanilla bean paste in a medium saucepan over medium-low heat. Bring to a boil. Remove from heat, cover, and let stand 20 to 25 minutes.
- Place the cornstarch in a small bowl. Add 3 to 4 tablespoons of the cream mixture and whisk to dissolve the cornstarch. Whisk the cornstarch mixture back into the cream. Bring to a boil over high heat, whisking constantly for 1–2 minutes as the mixture thickens.
- Strain the cream through a fine mesh strainer into a bowl set over an ice water bath. When it has chilled to room temperature, refrigerate, covered, at least 4 hours or overnight.
- Transfer to an ice cream machine and prepare according to manufacturer’s instructions. Add the chocolate chips as soon the ice cream is finished.
- Freeze in a covered containers for 2 to 3 hours or until solid. Ice cream may frozen for up to one month.