In a medium pot, combine the cream, milk, mint
, paprika, turmeric
and salt. Bring to a boil, and then turn off the heat, cover with a lid and let infuse for 10 minutes.
and egg yolks until pale and thick. Slowly begin to add the hot cream mixture while whisking constantly to temper the eggs
. If the cream is added too quickly, the eggs will scramble. Pour the mixture back into the pot and cook over low heat, stirring constantly, until it is thick enough to coat the back of a spoon. Pour into a clean bowl and refrigerate for several hours, until it is cold.
Stir in the chocolate chips
and then freeze in an ice cream maker. Transfer the ice cream
to a freezer-proof container and store in the freezer.