Peppermint Chocolate-Chunk Ice Cream

• 3 ounces fine-quality bittersweet chocolate (not unsweetened)
• 2 ounces individually wrapped red-and-white peppermint hard candies (about 1/3 cup)
• 2 cups heavy cream
• 1/2 cup milk
• 2 tablespoons cornstarch
• 1/8 teaspoon salt
• 3 ounces individually wrapped green-and-white or clear peppermint hard candies (about 1/2 cup)
• 1/2 teaspoon peppermint extract
• 1 or 2 drops green food coloring if using clear peppermint candies

1. Line a baking sheet with wax paper.
2. Chop chocolate.
3. In a double boiler or a metal bowl set over a saucepan of barely simmering water melt chocolate, stirring until smooth.
4. Remove top of double boiler or bowl from heat and cool chocolate.
5. Chop mints (largest pieces should be about 1/4 inch) and stir into chocolate.
6. Spread chocolate mixture 1/4 inch thick on wax-paper-lined baking sheet.
7. Chill chocolate mixture until firm, about 30 minutes.
8. Coarsely chop chocolate mixture and chill, wrapped in plastic wrap.
9. Chocolate chunks may be made 1 week ahead and chilled.
10. In a heavy saucepan whisk together cream, milk, cornstarch, and salt until smooth and add mints.
11. Bring mixture to a boil over moderate heat, stirring constantly, and simmer, stirring constantly, 1 minute, or until mints are dissolved and mixture is thickened.
12. Pour mixture through a sieve into a bowl and cool.
13. Stir in extract and, if using clear mints, food coloring.
14. Chill mixture, its surface covered with plastic wrap, at least 3 hours, or until cold, and up to 1 day.
15. Freeze mixture in an ice-cream maker.
16. Transfer ice cream to a bowl and fold in chilled chocolate chunks.
17. Transfer ice cream to an airtight container and put in freezer to harden.
18. Ice cream may be made 1 week ahead.

bittersweet chocolate, heavy cream, milk, cornstarch, salt, peppermint

Taken from www.epicurious.com/recipes/food/views/peppermint-chocolate-chunk-ice-cream-14207 (may not work)