CHOCOLATE-SPEARMINT ICE CREAM
Inspired By: Chocolate-Fresh SPEARMINT Ice Cream featured on www.chef2chef.com

Ingredients:

1 ½ cup, whipping cream
1 ½ cup milk
2/3 cup sugar
3 egg yolks
1 tsp. Vanilla extract
2 oz. semisweet chocolate
2 oz. Unsweetened chocolate
1 cup. PureSpice ® SPEARMINT leaves
2 Tbsp PureSpice ® SPEARMINT leaves, chopped

1. In a heavy 2-qt saucepan, stir and heat the cream, milk and sugar over medium heat until sugar dissolves. Do not boil.
2.In a small bowl, whisk egg yolks lightly. While whisking, pour 1 cup of the hot cream mixture in the bowl, then pour the egg mixture back into the saucepan and place over medium-low heat. Stir constantly with a wooden spoon, without letting boil, for about 8 minutes, or until it begins to thicken and coats the spoon. Dip a metal spoon in the mixture and run your fingers across the back. The custard is done when your finger leaves a clear, clean trail. A candy thermometer should read 175-180 degrees. Remove the pan from heat and stir in the vanilla.
3.While heating the ice cream base, melt the chocolate in a double boiler over hot but not simmering water, stirring occasionally.
4.Off heat, pour about 1 cup of the prepared hot ice-cream base into the melted chocolate and whisk until well blended. Pour the chocolate mixture back into the remaining vanilla base and whisk again. Stir in the mint leaves. Cover and chill in refrigerator for at least an hour. The longer it’s refrigerated, the stronger the mint flavor.
5.Strain the mixture and add the chopped mint leaves. Pour the mixture into an ice cream maker and freeze according to the manufacturers instructions.