Fresh Mint Chocolate Chip Ice Cream
|Heavy cream||3 Cup (48 tbs)|
|Coarsely chopped fresh mint leaves||2 Cup (32 tbs) (Packed For Measuring)|
|Egg yolks||6 Large|
|Granulated sugar substitute||2⁄3 Cup (10.67 tbs)|
|Peppermint extract||1 Teaspoon|
|Chocolate candy||2 Ounce, coarsely chopped (2 Bars, 1 Ounce Each, Atkins Endulge)|
1. Bring cream to a simmer in a medium saucepan. Put mint in a large bowl and pour cream over. Let steep for 10 minutes. Strain cream back into the saucepan; return to low heat and bring back to a simmer.
2. Whisk yolks, sugar substitute, and salt in a bowl, then gradually whisk in half of the hot cream. Return to pan and cook over very low heat until mixture reaches 170°F on an instant-read thermometer or until thickened, about 1 minute; do not boil. Strain mixture through a fine mesh strainer into a bowl. Stir in peppermint extract, if using; cover and chill until cold.
3. Pour mixture into an ice-cream maker and churn according to manufacturer's instructions. Add the chocolate during the last 5 minutes of churning, when ice cream is thick and creamy. Transfer to a container and let the ice cream firm in the freezer for 1 hour before serving.