Chocolate Mint Ice Cream

1. 1

   Mix the spearmint leaves with half of the sugar and chop as finely as possible.

2. 2

   Set a bowl over a pan of simmering water and melt 2 ounces of the chocolate; remove from heat.

3. 3

   Add the egg yolks and whisk until creamy; let cool.

4. 4

   Whip the cream until soft peaks form, then fold in the chopped spearmint.

5. 5

   Fold the whipped spearmint cream into the cooled chocolate mixture.

6. 6

   Freeze the mixture in a 2 quart dish.

7. 7

   When the ice cream becomes crisp at the edges, whisk for two minutes.

8. 8

   Return mixture to the freezer and continue whisking process (previous step) every 45 minutes until it is just set.

9. 9

   Whisk the egg whites until soft peaks form.

10. 10

    Fold in the remaining sugar, then fold into the frozen ice cream.

11. 11

    Finally grate the remaining 1 ounce chocolate and stir into the ice cream.

12. 12

    Return the ice cream to the freezer until completely set.

13. 13

    Delicious served decorated with chocolate dipped spearmint leaves.

* Per serving · 4 servings · Values may vary.

No additional tips available.