Instructions
- Make Chocolate Shards: Temper the Valrhona Guanaja 70% Chocolate. Spread thinly onto a parchment-lined baking sheet and let set. Break into irregular shards.
- Make Custard: In a heatproof bowl, whisk together the Egg Yolks and Granulated Sugar until pale and thick. Gradually whisk in the Whole Milk and Heavy Cream. Cook over medium-low heat, stirring constantly with a wooden spoon, until the custard thickens enough to coat the back of the spoon (about 8-10 minutes). Do not boil.
- Infuse & Chill: Remove from heat and stir in the Fleur de Sel, Vanilla Bean Paste, and Peppermint Oil. Strain the custard through a fine-mesh sieve into a clean bowl. Cover and refrigerate for at least 12 hours, or preferably 24 hours.
- Churn: Pour the chilled custard into your ice cream maker and churn according to the manufacturer's instructions.
- Add Chocolate: During the last few minutes of churning, add the tempered chocolate shards.
- Harden: Transfer the ice cream to an airtight container and freeze for at least 4 hours to harden before serving.
