Refreshing mint ice cream at home

Wash the mint thoroughly, dry it, and crush it with your hands. This is necessary to break up the leaves.

Pour the milk into a small saucepan or sauté pan. Place over medium heat and bring to a boil. Stir occasionally to prevent burning.

Once boiling, remove the milk from the heat and pour it over the mint leaves. Using a spatula, gently stir the mint until it's completely covered. Let it cool at room temperature for at least 1 hour.

Strain the milk through a sieve back into the saucepan. Press down firmly on the mint with a spoon or silicone spatula to ensure all the liquid is completely removed.

Add a pinch of salt and sugar to the yolks. Beat with a mixer at high speed until pale and fluffy.

Place the saucepan with the milk over medium heat and bring to a boil again. Then remove from the heat and, whisking constantly, gradually pour in the milk.

Pour the mixture back into the saucepan and simmer over low heat. Cook the cream until it begins to thicken slightly. Stir constantly to prevent it from burning.

Remove the cream from the heat and pour it into a clean bowl. Strain it through a sieve to remove any lumps.

Add cold heavy cream to the mixture and carefully mix everything until smooth.

Place the bowl with the cream in cold water with ice and stir constantly until it cools completely.

Cover the bowl with cling film, making sure it fits snugly over the cream. Refrigerate for at least 4 hours.

Take the cream out of the refrigerator and add a drop of green food coloring. Mix everything well until the color is uniform.

Pour the ice cream into a mold and place it in the freezer. Stir it every 20-30 minutes to achieve a smoother, fluffier consistency.

When the ice cream has thickened, stir it and add mini dark chocolate drops to it.