I'd love to say I was inspired by the over-abundance of fresh mint my (non-existent) herb garden but that's just not true, I had to steal some from JT (he also gave me some plants that are still alive so maybe next time I will have an over-abundance!).
After I got over the amazing smell of fresh mint I used this simple recipe:
Fresh Mint Chocolate Chunk Ice Cream
2/3 to 1 cup loosely packed fresh mint leaves (I used a combo of spearmint and orange mint)
3/4 cup granulated sugar
2 1/2 cups whole milk
1 1/2 cup heavy cream
1 vanilla bean, split and scraped
4 large egg yolks
1/4 cup honey
1/4 tsp salt
1 cup chopped dark or semisweet chocolate
1. Put the mint leaves and sugar into a food processor. Be sure the mint is dry. Process until the mint is finely ground.
2. Warm the milk, heavy cream and vanilla bean in a medium saucepan over medium heat. Stir occasionally.
3. In a medium bowl, whisk egg yolks until smooth, then add the sugar and mint mixture and whisk until combined.
4. When the milk mixture is steaming and hot but not simmering, whisk in 1/4 cup of the milk into the egg mixture, then whisk in another 1/4 cup to temper the eggs. Take the saucepan off the heat and stir in the tempered egg mixture.
5. Return the saucepan to the cook top over medium heat. Add the honey and salt. Continue cooking and stirring the mixture until it coats the back of a spoon - when you draw your finger across the spoon it should leave a mark through the custard that doesn't move. Make sure it doesn't boil.
6. Quickly put the saucepan into a large bowl filled with ice water to cool the custard. Stir for a few minutes. Cover and refrigerate until completely cool, at least one hour and up to 24.
7. Follow the instructions on your ice cream maker, I added the chocolate chunks about 5 minutes before the ice cream was finished. I used dark chocolate and thought it was too dry.