2 cups milk, divided
1 tablespoon cornstarch
1-1/4 cup heavy cream
1 large bunch fresh mint leaves (about 1 cup packed)
1/3 cup organic cane sugar
1/3 cup Stevia
2 Tablespoons light corn syrup
a generous pinch sea salt
3 Tablespoons (1 1/2 oz) cream cheese, room temperature
1/2 cup mini chocolate chips
Heat 1 3/4 cups of milk, cream, and mint in a medium saucepan over moderate heat, stirring occasionally. When it reaches a simmer, turn off the heat and let the mixture steep for 45 minutes. Strain the mixture through a fine-mesh sieve, pressing to squeeze out as much liquid of the mint leaves as possible, and discard the solids.
In a cup, stir 1/4 cup of the milk and the cornstarch together and set aside.
In a large saucepan, whisk the sugar, corn syrup, vanilla and salt in the milk/cream mixture. Bring the mixture to a boil over medium-high heat and cook for 4 minutes. Whisk in the cornstarch slurry, then return to a boil and cook, stirring constantly, until thickened, about 2 minutes. Put the cream cheese in a fairly large metal bowl and whisk in 1/4 cup of the hot milk mixture until smooth. Whisk in the remaining milk mixture.
Fill a larger bowl with ice water and set the bowl of ice cream base inside the larger bowl, nestled in the ice water. Let it sit until chilled., then place in the refrigerator for at least 4 hours or overnight.
Pour the ice cream base into your ice cream machine and process it according to the manufacturer’s instructions. WHen the ice cream is almost finished churning, add in the chocolate chips to combine. Transfer the ice cream to an airtight container and freeze.
Recipe adapted from brittanypowell.com