Fresh Homemade Mint Chocolate Chip Ice Cream

Combine the milk and mint leaves in a medium saucepan, then heat over a medium flame until it starts to steam.

Remove the saucepan from the heat, cover it, and leave it for about 2 hours to let the mint leaves infuse their flavor into the milk. Strain the milk and remove the mint leaves

Pour the mint-infused milk back into the saucepan and add the sugar, stirring until it dissolves completely.

Mix in the heavy cream and peppermint extract then refrigerate the mixture for at least 2 hours until it is completely chilled.

Pour the minty mixture into your ice cream maker and churn according to the manufacturer’s instructions until it reaches soft-serve consistency.

Sprinkle the chocolate chips into the ice cream maker during the last 5-10 minutes of churning.

Scoop the ice cream into a sealable container and freeze it for a minimum of 2 hours before serving.