Makes about 1 quart

2 cups heavy cream

1 cup whole milk

2 cups packed fresh mint leaves

2 large eggs

3/4 cup sugar

3 ounces fine-quality bittersweet chocolate (not unsweetened)

Preparation

In a blender, blend cream, milk, and mint until mint is finely chopped. In a saucepan bring cream mixture just to a boil and cool 15 minutes. Whisk in eggs and sugar and cook over moderate heat, stirring constantly, until slightly thickened and a thermometer registers 170°F. (Do not let custard boil or it will curdle.) Pour custard through a fine sieve into a bowl. Chill custard, its surface covered with plastic wrap, until cold, at least 3 hours, and up to 1 day. Chop chocolate. Freeze custard in an ice-cream maker. Transfer ice cream to an airtight container and stir in chocolate. Put ice cream in freezer to harden.

— Source: www.epicurious.com/recipes