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