¾-1cupgranulated sugaruse more or less according to your tastes
4egg yolks
1tablespoonvanilla extract
1teaspoonpure mint extract
green food coloring, optional
100gramsfinely chopped dark chocolate or mini chocolate chips
Instructions
Freeze ice cream maker bowl according to instructions.
Whisk together cream, milk, sugar and egg yolks in a large saucepan until smooth.
Place the pan on medium heat, and cook and whisk constantly until thickened. It will be noticeably thickened, but not thick like pudding.
Stir in vanilla and mint.
Pour into a large glass measuring cup or bowl and press a piece of plastic wrap to the surface to keep a skin from forming.
Refrigerate until completely cold (you can speed this up by placing it in the freezer and stirring every 10 minutes).
Place in the ice cream maker and churn for 20 minutes or until a soft serve consistency. Add chocolate in the last 5 minutes of churning or stir in at the end.
Pour into a glass loaf pan or baking dish and freeze until firm, about 4-6 hours.
I recommend letting sit at room temperature for 5-10 minutes before serving. Cover leftovers with plastic wrap and freeze up to 3 months.
Video
Notes
*For a richer ice cream, you can use 2 cups of cream and 1 cup of milk.