Chocolate-Fresh Spearmint Ice Cream
Source: The Herb Companion August/September 1996

1 1/2 cups whipping cream
1 1/2 cups milk
2/3 cup sugar
3 egg yolks
1 tsp vanilla extract
2 oz semisweet chocolate
2 oz unsweetened chocolate
1 cup fresh spearmint leaves*
2 tbsp fresh spearmint leaves, chopped

*spearmint leaves are "hardpacked": measure by pressing down on leaves in measuring cup with your fingers.

In a heavy 2-quart saucepan or double boiler over medium-low heat, stir and heat the cream, milk, and sugar until the sugar dissolves. Do not boil.

In a small bowl, whisk the egg yolks lightly. While whisking, pour 1 cup of the hot cream mixture into the bowl, then pour the egg mixture back into the saucepan and place over medium-low heat. Stir constantly with a wooden spoon (don't let the mixture boil; it could curdle) for about 8 minutes, or until it begins to thicken and coats the spoon. To test for doneness, dip a metal spoon into the mixture and run your finger across the back. The custard is done when your finger leaves a clear, clean trail. A candy thermometer should read 175-180 degrees F. Remove the pan from the heat and stir in the vanilla.

While heating the ice-cream base, melt the chocolate in a double boiler over hot but not simmering water, stirring occasionally. Off heat, pour about 1 cup of the prepared hot ice-cream base into the melted chocolate and whisk until well blended. Pour the chocolate mixture back into the remaining vanilla base and whisk again. Stir in the hard-packed mint leaves. Cover and chill in the refrigerator for at least 1 hour. The longer it is refrigerated, the stronger the mint flavor will be.

Strain the mixture and add the chopped mint leaves. Pour the mixture into an ice-cream maker and freeze according to the manufacturer's instructions.