Name: Isaac Mizrahi's Mint Chocolate Chip Ice Cream
Yield: Makes about 1 1/2 quarts
Ingredients: 6 large egg yolks; 3/4 cup sugar; 2 cups whole milk; 2 cups fresh mint leaves, loosely packed; 1 cup heavy cream; 3 drops green food coloring; 4 ounces bittersweet chocolate, coarsely chopped; 4 ounces semisweet chocolate, coarsely chopped; ice cream maker

Editor's note: Isaac Mizrahi shared his recipe for Mint Chocolate Chip Ice Cream exclusively with Epicurious. To read more about Mizrahi and take a peek inside his kitchen, click here.

This classic ice cream is made more interesting by using a combination of bittersweet and semisweet chocolate chunks. Be sure to dry the mint leaves well; any water left clinging to the leaves will affect the texture of the finished dish.

Recipe notes

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