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Mint Chocolate Chip Ice Cream
- 3 cups of fresh spearmint leaves (not stems), rinsed, drained, packed
- 1 cup milk
- 2 cups heavy cream (divided, 1 cup and 1 cup)
- 2/3 cup sugar
- A pinch of salt
- 6 egg yolks
- 6 ounces semisweet chocolate or dark chocolate, chopped fine, keep in the freezer until used
Directions:View on Simply Recipes
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