Coolhaus’s signature ice cream is the perfect base for all kinds of flavors, but mint chocolate chip is one of their most famous options. The fresh mint lends a right-out-of-the-garden taste that’s warmed and tempered by brown sugar.
1. In a 4-quart saucepan, combine milk, cream, and half of the sugar (you can eyeball this amount). Set over high heat and cook, stirring occasionally and not overzealously until mixture comes to a boil, about 5 minutes.
2. Meanwhile, in a medium bowl, whisk the yolks and the remaining sugar until smooth, heavy, and pale yellow, about 30 seconds.
3. When cream mixture just comes to a boil, whisk, remove from heat, and, in a slow stream, pour half of cream mixture over yolk-sugar mixture, whisking constantly until blended. This process is called “tempering the eggs” and keeps them from scrambling.
4. Return pan to stovetop over low heat. Whisking constantly, stream yolk-cream mixture back into the pan.
5. With a wooden spoon, continue stirring until mixture registers 165 to 180 degrees on an instant-read thermometer, about 2 minutes. Do not heat above 180 degrees, or eggs in the base will scramble. The mixture should be slightly thickened and coat the back of a spoon with steam rising, but not boiling. (If you blow on the back of the spoon and the mixture ripples, you’ve got the right consistency.)
6. Pour the base into a clean airtight container and refrigerate for 12 to 24 hours.
7. Stir mint leaves, dark brown sugar, and salt into the base. Mix well.
8. Process into an ice cream maker according to the manufacturer’s instructions.
9. Transfer the entire mixture to a bowl and fold in the chocolate chips.
10. Scrape into an airtight storage container, and freeze for a minimum of 2 hours before serving.
Originally featured in The Los Angeles Food Truck Guide