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Note: recipe yields approximately 1 quart of ice cream.
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In a saucepan over medium heat, warm the half-and-half until bubbles form around the edges of the pan. Remove from the heat and add the bittersweet chocolate. Stir continiously until smooth and completely blended. Set aside.
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In a large bowl, whisk together the egg yolks, sugar and salt until thoroughly combined. Slowly pour the chocolate cream mixture into the egg mixture, whisking constantly until fully incorporated.
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Pour the mixture into the top pan of a double boiler. Set the pan over simmering water in the bottom pan. Make sure that the top pan is not touching the water. Cook the mixture, stirring constantly with a spoon until a finger drawn across the back of the spoon leaves a path. This will take approximately 10 to 12 minutes. Do not allow the chocolate custard to boil. When it's ready, pour the custard through a fine-mesh sieve that is set over a clean bowl. Stir in the vanilla and cinnamon. Place the bowl in a larger one that you have filled filled half way full with ice and water. Cool the custard, stirring occasionally for about 30 minutes. Then cool for another 20 minutes in the refrigerator. Towards the end of this time you can start your mint white chocolate (see instructions below).
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Pour the chilled custard into an ice cream maker and begin freezing according to the manufacturer's instructions. Approximately mid way through add the mini marshmallows and mint white chocolate. Continue freezing until the cycle is complete. Pour the ice cream into a freezer-safe container, cover and freeze until firm. This will take approximately 3 to 4 hours before serving.
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For the Mint White Chocolate:
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Fill a medium sized pot 3/4 of the way full with water and bring the water to a boil. Place a bowl or smaller pot on top of the pot with the boiling water and let the bowl heat up. Basically you are creating your own double boiler. Note you can do this for the ice cream as well if you don't have a double broiler.
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Place the white chocolate chips into the top pan and begin melting them. Stir occasionally and continue heating until all of the chocolate chips are melted. Melting the chocolate this way will ensure that the chocolate does not burn or taste bitter.
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Once the chocolate is melted remove the pan from the heat. Pour 1/4 teaspoon of peppermint extract into the melted chocolate and stir until everything is well incorporated.
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Let the chocolate cool for about 5 minutes. Then pour the mint white chocolate into the ice cream mix at the appropriate time, as specified by manufacturer's instructions for adding chips, etc. If the chocolate has begun to harden by the time you are ready to incorporate it into the ice cream, simply pinch off tiny portions and drop it into the ice cream mix.
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Enjoy!
