Chocolate-Mint Ice Cream

Ingredients

Method

2 Cups (500 ml) Heavy Cream3 Tbsp (21 g) Unsweetened Dutch-process Cocoa Powder5 oz (140 g) Bittersweet or Semisweet Chocolate, chopped1 Cup (250 ml) Whole Milk3/4 Cup (150 g) SugarPinch Of Salt5 Large Egg Yolks1/2 tsp Vanilla Extract2 Cups Peppermint Patties, crumbled or 150 g Mint Flavored Chocolate bar, chopped1/8 tsp Mint Oil or ExtractWarm 1 cup (250 ml) of the cream. Whisk in the cocoa powder thoroughly until the cocoa are well bended. Bring the mixture to a boil, then reduce the heat and simmer at a very gentle heat for 30 seconds, whisking constantly. Remove from the heat and add the chopped chocolate, stirring until smooth. Then stir in the remaining 1 cup (250 ml) cream. Pour the mixture into a large bowl, scraping the saucepan as thoroughly as possible, and set a mesh strainer on top of the bowl.Warm the milk, sugar, and salt in the same saucepan. In a separate medium bowl, whisk together the egg yolks. Slowly pour the warm milk into the egg yolks, whisking constantly, then scrape the warmed egg yolks back into the saucepan.Stir the mixture constantly over medium heat with a heatproof spatula, scraping the bottom as you stir, until the mixture thickens and coats the spatula. Pour the custard through the strainer and stir it into the chocolate mixture until smooth, then stir in the vanilla. Stir until cool over an ice bath.Then chill the mixture thoroughly in the refrigerator and freeze it in your ice cream maker