Fresh Mint Chocolate Chip Ice Cream

• 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)

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

heavy cream, milk, mint, eggs, sugar, bittersweet chocolate

Taken from www.epicurious.com/recipes/food/views/fresh-mint-chocolate-chip-ice-cream-15245 (may not work)