2 1/2C whole milk (don’t use skim!)
1 bunch fresh mint, about 20 sprigs
5 large egg yolks
1C heavy cream
1/4 tsp peppermint extract
6 oz dark chocolate, chopped roughly
1. In a saucepan, combine the milk and the fresh mint. Bring to a gentle boil, take off the heat, cover and let sit for 30 mins. This lets the mint “steep” into the milk and flavor it. Than strain the milk to remove the mint leaves.
2. Combine egg yolks and sugar, whisk for about 3 minutes until combined and pale yellow. Add half of the milk and whisk. Return to a saucepan with the remaining milk. Stirring constantly, cook on low heat until the mixture gets thick enough to coat the back of a wooden spoon.
3. Remove the milk mixture from the heat. Stir in the heavy cream. Transfer to a new bowl so it stops cooking. Cool in the fridge for about 1 hour.
4. Freeze according to your ice cream maker’s instructions. Add the chocolate, the mint extract and devour!