Helado de menta con trocitos de chocolate

Ingredientes

• 1 cup whole milk
• 2 cups Heavy Cream
• 1/2 cup Sugar
• 1/4 tsp Salt ((diamond kosher))
• 5 Large Egg Yolks
• 1 teaspoon Mint Extract
• 1/2 teaspoon Vanilla Extract
• 5 oz Bittersweet Chocolate Chips

Preparación

1. 1

   In a medium saucepan, heat the cream, milk, sugar and salt over medium heat; whisking to dissolve the sugar (about 4 to 5 minutes).

2. 2

   In a separate bowl, whisk the egg yolks.

3. 3

   Gradually pour about 1 cup of the hot milk mixture into the egg yolk bowl, while continually whisking to temper the eggs.

4. 4

   Add the tempered egg yolk mixture back to the pan while whisking until it just comes to a simmer.

5. 5

   Remove the pan from the heat, then add the mint and vanilla extract.

6. 6

   Pour the ice cream base through a fine mesh strainer and chill completely either over an ice bath or in the refrigerator.

7. 7

   Spin the mint ice cream base in a maker according to the manufacturer's instructions.

8. 8

   While the ice cream spins, melt the chocolate in a double boiler.

9. 9

   In a chilled container where you will store the ice cream, drizzle chocolate over the bottom.

10. 10

    When the ice cream is finished spinning, add a layer of ice cream to the container, then another drizzle of chocolate. Continue this process until all of the ice cream is in the container, then freeze for at least 5 hours, or overnight before serving.