Dairy Free Mint Chip Ice Cream
1 Whisk the egg yolks in a bowl and set aside
2 Place both milks in a saucepan and bring to a simmer, do not let it boil!
3 Remove from heat and stir in the vanilla, peppermint, sweetener and salt
4 Slowly add the milk a ladle full at a time to the egg yolks, whisking as you go. If the milk is too hot it will cook the eggs*
5 Once it is all incorporated, transfer mixture to a blender and add in the spinach
6 Blend until spinach is completely gone
7 Pour mixture back into the bowl and place in the freezer for an hour to cool
8 Place the mixture in an ice cream maker and follow the instructions
9 Once the ice cream is a few minutes from being done, add in the chunks of chocolate
*I buy my eggs straight from the farm and feel comfortable eating them raw. I skip the heating step and just toss it all in the blender. The yolks make it more creamy but can certainly be left out.
I used an erythritol blend for my sweetener. The only drawback is that it makes the ice cream rock hard once you freeze it. I have not tried this, but supposedly some arrowroot powder or a bit of alcohol (vodka or rum) helps with this.