2CupsMilkWhole milk makes the creamiest but you can use 2%
2CupsHalf and Half Cream
1teaspoonpure vanilla extract
2teaspoonspure mint extract
3.5ounceDark Chocolate baror your favorite chocolate, cut into small bits
In a saucepan heat milk, half and half over medium heat for 3-5 minutes. You want to just about bring to a boil. But don't actually let it boil!
Meanwhile, in a separate bowl combine egg yolks and sugar.
Once milk mixture is almost to a boil, temper the egg mixture by adding 4 Tablespoons of the hot milk into the eggs. Stir while adding. This will help prevent your egg mixture from scrambling when added to the milk.
Slowly pour tempered egg mixture into the hot milk. Stir while adding.
Cook over medium-low heat for about 10 minutes. Stir to prevent scorching. You want your mixture to begin to thicken slightly.
Remove from heat.
Add vanilla and mint extracts.
Pour ice cream mixture into a container to cool and refrigerate overnight or for at least 3 hours until mixture is completely cooled.
Just before churning, add chocolate bits.
Pour mixture into ice cream maker.
Churn until thickened.
Place ice cream in freezer for at least 1 hour until firm.
Ice cream will become rock hard when frozen for more than a few hours. To serve simply remove from freezer and wait 5 minutes before scooping. This will allow ice cream to soften just a bit so you can scoop it!