Instructions
- Steep Mint: Gently heat 1/2 cup of the heavy cream in a small saucepan. Add the Packed Fresh Mint Leaves, remove from heat, and let steep for 30 minutes. Strain the cream through a fine-mesh sieve, discarding the mint leaves. This creates Mint-Infused Cream.
- 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 remaining 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.
- Combine & Chill: Remove from heat and stir in the Salt, Vanilla Extract, and Mint-Infused Cream. Strain the custard through a fine-mesh sieve into a clean bowl. Cover and refrigerate for at least 6 hours, or preferably overnight.
- 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 chopped High-Quality Dark Chocolate.
- Harden: Transfer the ice cream to an airtight container and freeze for at least 2 hours to harden before serving.
