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Ingredients
- 1 1/2 c. Whipping cream
- 1 1/2 c. Lowfat milk
- 2/3 c. Sugar
- 3 x Egg yolks
- 1 tsp Vanilla extract
- 2 ounce Semisweet chocolate
- 2 ounce Unsweetened chocolate
- 1 c. Fresh spearmint leaves*
- 2 Tbsp. Fresh spearmint leaves, minced
Directions
- *Leaves are "hardpacked:" measure by pressing down on leaves in measuring c. with your fingers.
- In a heavy 2-qt saucepan or possibly double boiler over medium-low heat, stir and heat the cream, lowfat milk, and sugar till the sugar dissolves. Don't boil.
- In a small bowl, whisk the egg yolks lightly. While whisking, pour 1 c. of the warm cream mix into the bowl, then pour the egg mix back into the saucepan and place over medium-low heat. Stir constantly with a wooden spoon (do not let the mix boil; it could curdle) for about 8 min, or possibly till it begins to thicken and coats the spoon. To test for doneness, dip a metal spoon into the mix and run your finger across the back. The custard is done when your finger leaves a clear, clean trail. A candy thermometer should read 175-180 degrees F. Remove the pan from the heat and stir in the vanilla.
- While heating the ice-cream base, heat the chocolate in a double boiler over warm but not simmering water, stirring occasionally.
- Off heat, pour about 1 c. of the prepared warm ice-cream base into the melted chocolate and whisk till well blended. Pour the chocolate mix back into the remaining vanilla base and whisk again. Stir in the hard-packed mint leaves. Cover and refrigeratein the refrigerator for at least 1 hour. The longer it is refrigerated, the stronger the mint flavor will be.
- Strain the mix and add in the minced mint leaves. Pour the mix into an ice-cream maker and freeze according to the manufacturer's instructions.
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