Kale Mint Chip Ice Cream

Serves: 32 scoops (2 quarts)


2 cups Cut ‘N Clean Greens Kale
2 cups fresh mint
1 ½ cups milk
2 ½ cups heavy cream
8 egg yolks
9 ounces (about 1 ¼ cups) sugar
2 cups chocolate chips


Blend kale and mint with milk in a blender. Pour mixture into a medium pot and bring to a simmer.

In a mixing bowl, whisk eggs and sugar. Temper the cream and milk into the eggs by adding about 1/3 of the mixture to the eggs and then pouring the entire mixture back into the pot. Continue to whisk the mixture and bring to a simmer until the custard cooks and coats the back of a spoon.

Cool mixture and refrigerate. When mixture is cool, add to an ice cream maker. When mixture is begins to freeze, add chocolate chips.

Popular vegetable substitutions include: Kale or Organic Rainbow Kale or Tuscan Kale
Kale Mint Chip Ice Cream

Recipe by Garrett Nishimori, Cut 'N Clean Greens Chef
Photo by Maryam Nikkhah, VC Foto 

A fresh mint chip ice cream recipe featuring kale