Chocolate Mint Ice Cream

• 1 cup spearmint, leaves (preferably)
• 13 cup superfine sugar
• 3 ounces semisweet chocolate
• 2 eggs, separated
• 1 13 cups heavy cream

1. Mix the spearmint leaves with half of the sugar and chop as finely as possible.
2. Set a bowl over a pan of simmering water and melt 2 ounces of the chocolate; remove from heat.
3. Add the egg yolks and whisk until creamy; let cool.
4. Whip the cream until soft peaks form, then fold in the chopped spearmint.
5. Fold the whipped spearmint cream into the cooled chocolate mixture.
6. Freeze the mixture in a 2 quart dish.
7. When the ice cream becomes crisp at the edges, whisk for two minutes.
8. Return mixture to the freezer and continue whisking process (previous step) every 45 minutes until it is just set.
9. Whisk the egg whites until soft peaks form.
10. Fold in the remaining sugar, then fold into the frozen ice cream.
11. Finally grate the remaining 1 ounce chocolate and stir into the ice cream.
12. Return the ice cream to the freezer until completely set.
13. Delicious served decorated with chocolate dipped spearmint leaves.

spearmint, sugar, chocolate, eggs, heavy cream

Taken from www.food.com/recipe/chocolate-mint-ice-cream-7580 (may not work)