1 1/2 cups Whole Milk
1 1/2 cups Cream
1 cup Peppermint Leaves, packed
5 Egg Yolks
1/2 cup Sugar
1/2 Vanilla Bean, split and scraped
2 ounces Semi-sweet Chocolate Chunks, either mini or chopped
In a heavy bottom saucepan, combine 1 cup milk and the mint leaves. Bring the milk to a boil, turn off the heat. Let the mint steep for 25-30 minutes. Strain out the mint leaves, reserving the milk. Add the minty milk back into the saucepan with the remaining milk, heavy cream, sugar, and vanilla bean. Bring to a boil.
Beat the egg yolks in a bowl. Whisk 1/3 of the boiling milk mixture into the yolks.
Return the remaining milk mixture to the stove. Bring back to a boil. When it reaches a boil, slowly whisk in the egg yolk mixture. Simmer until mixtures thickens enough to coat the back of a spoon.
Strain the ice cream base into a bowl set over ice. Discard the vanilla bean. Cool quickly over ice and place in the refrigerator for 1-2 hours. Mixture should be very cold before going into the ice cream maker. Mix the ice cream, according to your ice cream maker instructions. During the last 5 minutes of churning, add in the chocolate chunks. Freeze overnight or for 4-6 hours.
Photographed by Alli Shepherd.