-
1
1. In a medium saucepan combine 2 cups whole milk and fresh mint. Bring mixture to a gentle boil, then remove from heat, and cover pan. Steep mixture for 30 minutes. Pour mixture through a fine mesh strainer, reserving milk and discarding solids.
-
2
2. In a small bowl, whisk 2 Tablespoons of the milk with the cornstarch to make a slurry. Set aside.
-
3
3. In another medium bowl, whisk cream cheese and salt together until smooth. Set aside.
-
4
4. Make an ice bath by filling a large bowl with ice and water. Set aside.
-
5
4. In a large saucepan combine mint-infused milk, cream, sugar, and corn syrup over medium high heat. Bring to a boil and boil for 4 minutes. The mixture will begin to rise, so watch it closely. Remove from heat.
-
6
5. Make sure your cornstarch slurry is still well mixed. Slowly drizzle the slurry into the hot milk mixture while continuing to whisk (make sure to keep scraping the bottom so the cornstarch doesn't stick).
-
7
6. Bring the mixture back to a boil over medium high heat and cook, stirring constantly, until slightly thickened, about 1 minute. Remove from heat.
-
8
7. Gradually whisk hot milk mixture into the cream cheese until smooth.
-
9
8. Pour the mixture into a a 1 gallon freezer bag, seal, and submerge the bag in the ice bath. Let stand, adding ice if necessary, until cold. About 20 minutes.
-
10
9. Pour the mixture into your ice cream maker and process according to the manufacturer's directions.
-
11
10. Once you reach desired consistency, stir in chopped chocolate.
-
12
11. Pour into a freezer safe container, cover with plastic wrap or parchment paper, and cover with an airtight lid. Freeze until firm, at least 4 hours.
-
13
Yields about 1 quart.
