Mint-Chocolate Chip Ice Cream

I'm wrapping up mint week with this delectable sweet treat: mint-chocolate chip ice cream. It's simple, classic and very satisfying.

For anyone that was expecting it to be green, please realize that mint ice cream is really white. It's only green if you add food coloring (and I didn't).

I used Jeni Britton Bauer's Backyard Mint Ice Cream as the basis for this and added dark chocolate chunks. I also used mascarpone instead of cream cheese, which I find is richer and more subtly flavored, thus less likely to distract from the flavor of the fresh mint in this recipe.

Mint-Chocolate Chip Ice Cream
Adapted from Backyard Mint Ice Cream, Jeni's Splendid Ice Creams at Home

2 cups whole milk
1 tbsp. plus 1 tsp. cornstarch
1 1/4 cups heavy cream

2/3 cup sugar
2 tbsp. light corn syrup

3 tbsp. mascarpone, softened
1/8 tsp. salt
Large handful of mint leaves (probably about 30 or so leaves), roughly torn into small pieces
4 oz. bittersweet chocolate, chopped

1. Whisk together 2 tbsp. of milk with the cornstarch in a small bowl.

2. In a large saucepan (4 qt.), combine remaining milk, cream, sugar and corn syrup, bring to a boil over medium-high heat and boil for 4 minutes (watch carefully to prevent boiling over).  Remove pan from heat and gradually whisk in the milk/cornstarch mixture. Return to boil and cook, stirring frequently, for about a minute longer.

3. Combine the mascarpone and salt in a large bowl. Gradually pour the hot milk mixture into the bowl, whisking constantly to combine with the mascarpone. Add the mint and pour the mixture into a gallon-size sealable plastic bag. Submerge bag in a large bowl filled with ice water until cold, about 30 minutes. Transfer to refrigerator to steep overnight.

4. Strain out the mint. Process the mixture in an ice cream maker until it is thick and creamy. Stir in the chopped chocolate. Transfer to a container and freeze until hard, at least 4 hours.