Ingredients
1/3 cup finely chopped fresh mint leaves
1/2 tablespoon dark brown sugar
1/4 teaspoon kosher salt
Plain Custard Base, made with light brown sugar instead of granulated
1/2 cup mini semisweet chocolate chips (we like Guittard or Ghirardelli)
Preparation
Stir mint leaves, dark brown sugar, and salt into base. Mix well.
Process in an ice cream maker according to manufacturer’s instructions.
Transfer to a bowl and fold in chocolate chips.
Scrape into an airtight storage container. Freeze for a minimum of 2 hours before serving.
