Fresh Mint Dark Chocolate Ice Cream

Steps to make Fresh Mint Dark Chocolate Ice Cream

1. 1

   Heat milk and cream

   5
   

   Heat the milk and cream in a large pot over medium heat. Once the mixture has come to a boil, remove from the heat.

2. 2

   Infuse the milk and cream with mint

   20
   

   Add the chopped mint to the pot and cover. Let stand for 20 minutes until the mixture has been infused with minty flavor. Strain and discard the mint leaves.

4. 3

   Return the milk and cream to the pot

   3
   

   Return the milk and cream to the pot and add 2 tbsp of the sugar. Bring to a boil over medium heat. Once the mixture begins to boil, turn the heat down low.

5. 4

   Whisk egg yolks and sugar

   2
   

   While the milk and cream is coming to a boil, whisk the egg yolks and the remaining sugar together.

6. 5

   Gradually add hot mixture to the egg yolks

   3
   

   Add the hot milk and cream to the whisked egg yolks slowly. Try to add no more than 1/4 cup at a time. Whisk after each addition to distribute the heat. Once all the milk has been incorporated, transfer all the mixture back to the pot.

7. 6

   Heat the mixture

   8
   

   Stir the mixture constantly over medium-low heat until it is thick enough to coat the back of a spoon (or 180 °F on a kitchen thermometer). Allow the mixture to sit at 180 °F for around 3 minutes. This ensures that the eggs are pasteurized and safe to eat.

8. 7

   Melt chocolate

   4
   

   Place 8 oz finely chopped chocolate in a large bowl. Add the hot mixture to the chocolate. Cover and allow to sit. After about 3 minutes, remove the cover and stir well to ensure the mixture is smooth and the chocolate is fully melted.

9. 8

   Refrigerate

   12h
   

   Transfer the chocolate ice cream mixture to an airtight container. Refrigerate overnight.

10. 9

    Freeze in an ice cream maker

    15
    

    Add the mixture to an ice cream maker and follow the applicant's instructions to freeze.

11. 10

    Add roughly chopped chocolate chips

    5
    

    Once the ice cream volume has increased by half and has a soft serve consistency, stir in the remaining chopped chocolate. Continue to churn until the chocolate has been evenly distributed.

12. 11

    Freeze

    30
    

    Transfer the ice cream to an airtight container. Place in the freezer for at least 30 minutes.

13. 12

    Serve
    

    Serve the ice cream in bowls or glasses. Garnish with a fresh mint leaf.