Recipe information
Yield
Makes about 1 quart
Ingredients
2 cups heavy cream
1 cup whole milk
2 cups packed fresh mint leaves
2 large eggs
3/4 cup sugar
3 ounces fine-quality bittersweet chocolate (not unsweetened)
Preparation
In a blender blend cream, milk, and mint until mint is finely chopped. In a saucepan bring cream mixture just to a boil and cool 15 minutes. Whisk in eggs and sugar and cook over moderate heat, stirring constantly, until slightly thickened and a thermometer registers 170°F. (Do not let custard boil or it will curdle.) Pour custard through a fine sieve into a bowl. Chill custard, its surface covered with plastic wrap, until cold, at least 3 hours, and up to 1 day. Chop chocolate. Freeze custard in an ice-cream maker. Transfer ice cream to an airtight container and stir in chocolate. Put ice cream in freezer to harden.
