4-5ozAndes mints1 small package, or your favorite bittersweet or semi-sweet chocolate, chopped into uneven pieces
Instructions
In a medium bowl, whisk together the eggs and sugar until well blended. Set aside.
In a large saucepan over low heat, heat the milk and cream until it begins to steam.
Slowly (temper) incorporate the egg mixture, spoonful by spoonful, into the milk mixture, and stir. I like to add a tablespoon at a time of the hot mixture into the cold, egg mixture until the egg mixture has heated through. Be careful with this step as moving too quickly will cause the eggs to scramble and will ruin the custard.
Once the egg and milk mixtures are fully combined, cook over medium heat, stirring constantly, until the mixture is thick and smooth, about 15 min. You will be able to make a line on the back of a spoon with your finger.
Add the mint extract and allow to cool.
Transfer cooled mixture to ice cream maker. Follow according to your ice cream maker’s instructions.
Add chopped pieces of chocolate during last five minutes of mixing. Freeze for at least 4-5 hours prior to serving. In my freezer, it usually takes up to 6 hours to get the way I like it.