MINT CHOC CHIP ICE CREAM

Adapted from My Kitchen Addiction
Makes 4 quarts

2 cups heavy cream
1 ½ cups whole milk
¾ cup sugar
4 large egg yolks
1½ teaspoon vanilla extract
1  teaspoon mint extract (I used peppermint)
2 drops green food coloring (optional)
3 ounces good quality bittersweet chocolate, chopped

In a medium bowl, whisk together the egg yolks and set aside.

Combine the heavy cream, whole milk, and sugar in a saucepan over medium-low heat, stirring occasionally. Don’t allow the mixture to boil, but watch for it to steam and have little bubbles form around the edges. Remove from heat.

Slowly add the milk mixture to egg yolks, whisking constantly. You can do this by pouring it directly from the pan in a small, steady stream. Or you can use a ladle and slowly add the milk to the eggs, which is how I prefer to do it. Once the mixture is completely combined, return it to the saucepan and place over medium heat and continue to cook until thickened, stirring constantly. You want the mixture to coat the back of a spoon.

Remove from heat and add the vanilla and mint extracts and the food coloring, if using. Pour into a shallow dish and cover with plastic wrap. Chill for a few hours or overnight.

When ready to make the ice cream, follow the instructions for your machine. Add the chopped chocolate during the last 5 minutes of freezing. The ice cream will be the consistency of soft serve. If desired, transfer the ice cream to a bowl and freeze for an additional 1-2 hours to harden.