With summer now officially in full swing, my ice cream consumption is sure to skyrocket. And while I love visiting creameries and scoop shops (and hitting up the ice cream aisle in my grocery store when late-night cravings strike), there's something so satisfying about making ice cream from scratch.
With a new ice cream maker in my possession (the joys of having a bridal shower!), I am stockpiling recipes to make all summer long. First on my list? This dreamy basil and mint chocolate chip number.
I'm just going to say it: Mint chocolate chip is my favorite ice cream flavor. Sure, I love a good salted caramel or honey lavender, but mint chocolate chip is an old standby I can always — well, usually — rely on. Sometimes it betrays me. Have you ever had a bright-green scoop of ice cream that tastes so artificial it barely resembles the flavor of mint? Yeah, me too.
This version, however, will never betray you. It's the real deal. Heavy cream and whole milk are steeped with fresh mint (and basil, for a fun twist!) to infuse the entire batch with that refreshing, minty flavor. No crazy green hue, no artificial flavoring — just pure, honest-to-goodness mint ice cream with those signature bites of chocolate chunks throughout.
→ Get the Recipe: Basil and Mint Chocolate Chip Ice Cream from Brooklyn Supper