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Mint Chocolate Chip Ice Cream

This is a non-custard recipe, meaning no eggs. I use agave syrup but you can use any sweetener. The amount of agave is 2 Tablespoons per cup of milk/cream.

  1. 2 cups milk
  2. 1 bunch fresh mint leaves only (spearmint or yerba buena mint - NOT peppermint), - about 2 cups
  3. 4 Tbl agave syrup
  4. pinch of salt
  5. chocolate chunks from 1 bittersweet bar - as much as you like
  6. 3/4 oz vodka or creme de menthe
  1. In a heavy bottom saucepan, heat milk with a pinch of salt over medium low heat until small bubbles appear around the edge and it's hot, but not boiling - stir occasionally
  2. Turn off heat, add mint leaves and agave and stir to dissolve agave
  3. Cover and let stand about 90 minutes for mint to steep
  4. Pour cooled mint milk into an ice cream freezer and add the alcohol
  5. When nearly finished (about 20-25 minutes) add chocolate to incorporate
  6. Pour into a container and freeze for 4 hours before serving

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