Recipe: Mint Ice Cream

2/3 Cup loosely packed fresh Mint Leaves from the Garden
1/4 Cup plus 2 Tablespoons Granulated Sugar
2 1/2 Cups Whole Milk (we prefer to use "raw")
1 1/2 Cups Heavy Cream (we prefer to use "raw")
1 inch Vanilla Bean
4 Large Egg Yolks, from our very own Chickens
3 Tablespoons Honey, from local Bees
1/4 Teaspoon Table Salt
2/3 to 3/4 Cup Chopped Dark Chocolate Morsels

(1) Put Mint Leaves and Sugar in Food Processor. Process till finely ground. (Melanie notes that it made a lovely Yellowy-Green Syrup.)
(2) Warm Milk, Cream, Vanilla Bean over medium heat. Stir occasionally as Milk/Cream "sticks" and burns easily.
(3) In a medium sized bowl, whisk Egg Yolks until smooth, then add Mint/Sugar Mixture. Whisk until combined.
(4) When Milk Mixture steams but is not simmering, whisk 1/4 Cup of Hot Milk Mixture into Egg Mixture. Then whisk in another 1/4 Cup of the Hot Milk. (Adding small amounts of Hot Milk Mixture while Whisking insures that the Egg Mixture is not cooked/scrambled.) Remove Saucepan from heat and add tempered Egg Mixture.
(5) Return Saucepan to Stove over medium Heat. Add Honey and Salt. Cook, stirring, until Mixture is thick enough to coat back of spoon. Do not allow Mixture to boil.
(6) Remove Vanilla Bean.
(7) Cool Mixture.
(8) Churn Custard in Ice Cream Freezer until set.
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Note: Melanie got the original version of this Recipe from Rachel. She had her eyes on making this lovely Ice Cream for her Birthday Dinner on Saturday night, which is exactly what she did. As per usual, she added her own modifications. We are always doing that. I am pleased to report that the Mint Ice Cream was absolutely Yummy. Melanie and I have loved Mint Chocolate Ice Cream for years. Richard, not so much. The store bought stuff is good, but it pales in comparision with the treat we had for Melanie's Birthday. This Ice Cream was just about the best ever. I had no idea one could make anything like this. This Recipe is a Keeper.