When I was a kid, Baskin-Robbins may have touted its 31 ice creams.

But in my book, there were only two that really mattered.

Chocolate chip. And mint chip.

OK, so my palate was not very expansive at that time.

But I knew what I liked.

And to me, you couldn’t go wrong with vanilla ice cream with crunchy bits of dark chocolate throughout. Or its green cousin with an unmistakable hue and a taste as invigorating as a light wind blowing across your face on a warm summer afternoon.

As an adult now, I still love those two flavors. But I am more finicky. I so appreciate a mint ice cream that gets its flavor from real mint leaves, not just a bottle of mint extract.

So when I spied this recipe for “Mint Chip Ice Cream” that infuses a heavy cream-milk base with a heap of fresh mint leaves, I was smitten from the get-go.

It’s from the new cookbook, “There’s Always Room For Chocolate: Recipes from Brooklyn’s The Chocolate Room” (Rizzoli), of which I received a review copy.

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