Mint Chocolate Chip Ice Cream

Green, fresh and delicious. This home made no churned ice cream will certainly satisfy your sweet tooth this Saint Patty

In a small pot/saucepan bring water to a boil. Add mint leaves and boil for 1 minute. Turn off the heat and stir in sugar. Let the leaves soak in the pot for 15 minutes.
Blend the contents of the pot for 5 minutes and then strain through a fine sieve or muslin cloth.

Make sure you have 2 large mixing bowls. In one bowl whisk the egg yolks and confectioners sugar until it is light and fluffy with a creamy color. Then add the condensed milk, mint liquid and chocolate chips.
In the second mixing bowl whisk the cream until soft peak.
Add the contents from the first bowl into the second, while gently folding the contents until they are well mixed. Don't mix vigorously as this will flatten the mixture.
Pour the ice cream mixture into a bread tin and place it into the freezer. This recipe yields 48 liquid ounces of ice cream.
After 2 hours, mix the ice cream in order to evenly distribute the chocolate chips then place it back into the freezer. Do this every 2 hours until the ice cream is frozen, which should take about 6 hours. If you avoid this step the chocolate chips will settle to the bottom of the ice cream.