Chocolate mint chocolate chip ice cream

It's really been heating up around here and that means ice cream and, um, more ice cream. When it's hot out, I really don't like to cook as much as I usually do, but churning up some fresh ice cream is another story. 

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After using fresh basil and lavender in previous ice creams I've made, I was inspired to incorporate another herb -- this time choosing mint -- which I have in my herb garden. Mint is perfect for ice cream because it's so refreshing, especially when it's cold. 

Rather than making mint chocolate chip ice cream (which I love), I decided to make the ice cream chocolate and mint. It was a great choice! We loved this ice cream and I'll definitely be making more of it as the summer continues.

Chocolate mint chocolate chip ice cream
1-1/2 cups heavy cream
1-1/2 cups whole milk
pinch of sea salt
1 cup sugar, preferably unbleached
1/3 cup cocoa powder
1/2 cup fresh mint leaves, finely chopped
1/4 cup mini semi-sweet chocolate chips

In a medium-large pot, whisk together all the ingredients over low heat. Continue to heat and stir until the mixture comes to a simmer and the sugar and cocoa powder all fully dissolved. Remove from the heat and let cool for about 30 minutes. Then cover and refrigerate until very cold (a few hours to overnight).

Place the chocolate chips in the freezer. Stir the mixture well and then pour it through a fine-mesh strainer to remove the mint and any cocoa clumps. Push down on the mint leaves with a wooden spoon or rubber spatula to release any oils. Then churn and freeze according to your ice cream makers instructions. When the ice cream is almost to your desired consistency, pour in the chocolate chips and continue to churn until your desired consistency. Transfer to a freezer safe container and freeze for another 3-4 hours.