Mint ice cream with chocolate
Description
The recipe won't take much time. 1. Wash the mint, separate the leaves from the stems, and place them on a paper towel. 2. Pour milk and cream into a saucepan. Add mint and 60 g of sugar. Heat over low heat, without bringing to a boil. Stir constantly. 3. Let the mixture sit for an hour so it can absorb the mint flavor. 4. Then strain the mixture, discarding the mint leaves, and heat it again without bringing to a boil. 5. Beat the egg yolks with the remaining sugar until pale and foamy. 6. Gradually, in a thin stream, whisk the hot mint cream into the egg yolk mixture. 7. Return the mixture to the heat and cook, stirring constantly, until thickened—about 15 minutes—without boiling. Cool the mixture over a water bath, then transfer to an ice cream maker. If you don't have an ice cream maker, pour the mixture into a bowl, cover with plastic wrap, and chill. Every 20 minutes, remove the mixture from the freezer and stir. Chocolate pieces can be added to the finished ice cream. Serve chilled.