Ingredients

• 1 cup (237 ml) whole milk
• 1/4 teaspoon (1.5 g) salt
• 3/4 cup (150 g) sugar
• 5 egg yolks
• 1/4 to1/2 teaspoon (1.23 ml) mint extract strength varies, so start with a small amount and increase as needed
• 2 cups (473 ml) heavy cream
• 1/2 teaspoon (2 ml) vanilla extract
• 3-4 drops green food coloring
• 4 ounces (113 g) 60% dark chocolate bar chopped into small pieces

Instructions

• In a saucepan over medium heat, combine the milk, salt, and half the sugar. Stir the mixture constantly as you bring it just to a simmer. Remove from heat.
• In a small bowl, whisk together the egg yolks and sugar just until combined.
• To temper the eggs, slowly add 1/2 cup of the milk mixture, in a drizzle, into the egg mixture. Do this slowly so as not to cook the eggs.
• Pour the entire egg mixture back into the saucepan with the milk mixture. Heat over medium heat until thickened, about 3-5 minutes. Do not boil the mixture.
• Remove the pot from the heat.
• Pour the mixture into a heat - proof bowl and refrigerate for about two hours until cold. To avoid putting the hot mixture in the refrigerator, you can chill the bowl over another bowl filled with ice for 10 - 15 minutes. (Alternatively, pour the mixture into an ice cream bowl and select the cooling - only mode.)
• After the mixture cools completely, stir in mint extract (start with 1/4 teaspoon, then taste and adjust), cream, vanilla, and food coloring. Churn in ice cream mode. After 15 - 20 minutes, add chopped chocolate to blend into the ice cream.