Name: Shamrock Mint Chocolate Chip
Prep time: 20 min
Cook time: 25 min
Total time: 110 min
Yield: About 1 quart
Ingredients: 2 cups heavy whipping cream; 1 cup milk (or half-and-half); ¾ cup sugar; 2 tablespoons dry milk powder; 1 tablespoon corn syrup; 2 teaspoons vanilla extract; 1–2 tablespoons sweetened condensed milk; 1 pinch salt; 1 handful fresh mint leaves (for the fresh mint method); ½ teaspoon peppermint extract (for the extract method); ¼ teaspoon spearmint extract (optional); 1 drop almond extract (optional); ½ cup chocolate chips; 1–2 teaspoons neutral oil; 1 pinch salt

Method

Make something worth remembering.

Flavor the milk

For fresh mint, add the leaves to the cold milk and refrigerate for 20–45 minutes, then strain. For extracts, add them gradually to the prepared base and taste carefully.

Make the base

Whisk together all base ingredients until the sugar and milk powder dissolve. Chill thoroughly.

Prepare the chocolate

Melt the chocolate chips. Stir in the neutral oil and a pinch of salt until smooth.

Churn

Churn the cold mint base until it reaches a thick soft-serve consistency.
During the final 1–2 minutes, slowly drizzle the melted chocolate into the moving ice cream. It will harden into flakes.

Finish

Add extra chocolate chips during the final minute if desired, then freeze for 1–2 hours.

Shamrock Mint Chocolate Chip