Homemade ice cream infused with fresh mint and churned with melted dark chocolate.
Yield: about 1 quart
In a heavy bottomed medium pot, mix together cream, milk, and 1 tablespoon sugar over medium heat. Continue to heat until almost to a boil. Keep an eye on the mixture, stirring often to make sure milk does not scald.
Remove from heat and add chopped or torn mint leaves. Cover pot with lid and let steep for 30 minutes. Taste. If more mint taste is desired, continue to steep for another 15-20 minutes.
Strain liquid mixture. Discard mint leaves. Place liquid back in medium pot and set over medium heat.
In a large bowl, whisk together egg yolks, remaining sugar, and 1/4 cup of milk-cream mixture from pot.
Once milk begins to boil, lower heat. Temper hot milk mixture into sugar-yolk mixture. Slowly add hot milk into yolk mixture about 1/4 cup at a time, whisking to distribute heat. Continue to add milk into the yolks. Once all the milk has been added, transfer everything back into the pot.
Continually stir over medium-low heat until mixture reaches nappe consistency, or 180 degrees F on a kitchen thermometer. Let mixture sit at 180-185 degrees F for a few minutes to pasteurize eggs. Remove from heat. Stir in vanilla and salt.
Pour mixture into an airtight container. Cover and let chill and mature in the fridge overnight.
The following day, freeze mixture in ice cream making according to your unit's instructions. While ice cream is churning, prepared melted chocolate.Once volume has increased by half and the mixture has reached a soft-serve like consistency,
Gently melt chopped chocolate and coconut over a double broiler, or at 50% power in the microwave at 20 second intervals, until smooth.
Once ice cream volume has increased by half and the mixture has reached as soft-serve like consistency, gently pour melted chocolate mixture into churning ice cream. Pour in a steady stream until all the chocolate has been added. Continue to churn ice cream for another 30 seconds to 1 minute until chocolate is thoroughly combined.
Transfer mixture into a freezer safe container. Spread into an even layer. Cover tightly. Let chill in the freezer for at least 2 hours until frozen. Allow frozen ice cream to sit at room temperature for 5 minutes before scooping.
Ice cream can be kept in the freezer for up to two weeks.
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