Chocolate Thin Mint Ice Cream Recipe

1. 1

   In a medium saucepan off heat, whisk together egg yolks and sugar until light in color and slightly thickened, 3 to 5 minutes. Whisk in cocoa powder until no lumps remain. Slowly add half and half, whisking constantly. Finely chop 10 Thin Mints (crumbs should be no larger than a pea) and stir into dairy.

2. 2

   Put saucepan on medium-low heat and cook, whisking frequently, until custard reaches 180u00b0F on an instant read thermometer (custard should coat the back of a spoon but a swiped finger should leave a clean line). Remove custard from heat and stir in chocolate, then salt to taste.

3. 3

   When chocolate is fully melted and incorporated, transfer to an airtight container and chill overnight in refrigerator.

4. 4

   The next day, churn in an ice cream maker according to manufacturer's instructions. Roughly chop remaining Thin Mints; chunks should range from pea to nickle-sized. In the last minute of churn, add chopped Thin Mints. Return ice cream to container and chill in freezer for at least two hours before serving.

* Per serving · 4 servings · Values may vary.

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