Fresh mint chocolate chip no churn ice cream

Ingredients:

Mint-10-15 leaves
Heavy cream-2 cups
14 oz sweetened condensed milk-1 can
Semi sweet chocolate chips-2 tbsp or more based on your liking

Method:

1. Wash mint thoroughly, dry it and keep it aside.
2. Pour heavy cream into a sauce pan. Add chopped fresh mint leaves and heat it until the cream starts to boil. At this point when the cream is heating up,  you can taste it and adjust the number of mint leaves accordingly.
3. Remove from the heat and allow it to cool to room temperature.
4. Transfer the mix into an air tight bowl and refrigerate for 4 hr or overnight. The cream has to be completely cold.
5. Now whip the strained cream until foamy and to stiff peaks.
6. Slowly add sweetened condensed milk and gently fold in with the whipped cream. Add chocolate chips and give a gentle stir.
7. Transfer to an icecream container or airtight ceramic or glass container.
8. Place plastic wrap directly on thw aurface of icecream to prevent the formation of ice crystals.
9. Refrigerate for several hours or overnight till it freezes. Place the container on the bottom surface of the freezer where it is the coldest. If you place the container on the top of something, icecream may not freeze well.
10. Enjoy delicious home made chocolate chip mint icecream.

Note: You can use peppermint or spearmint (regular mint that you get in Indian stores). Both have different flavors. I have never tried this recipe with peppermint.