Mint chip ice cream coloured with blanched mint and parsley

Bring a pot of water to a boil and set up an ice bath.

Blanch the mint and parsley about 30 seconds, then shock in ice water.

Blend the blanched herbs on high with a little cold water 2 to 3 minutes to a vibrant green puree.

Strain the puree into a bowl of the cream, add the sugar and a pinch of salt and whisk until fully incorporated.

Churn in an ice cream machine on low about 30 minutes, depending on the kitchen's temperature, until smooth, thick and creamy.

Mix in shaved chocolate and freeze about 2 hours to set.

Scoop into a glass chilled in the freezer.