Kyle's Mint Chocolate Chip Ice Cream

2 c. milk
1.5 c. sugar
4 c. cream
2 pinches salt
2-4 c. mint leaves, lightly packed (I use 2 cups of frozen mint leaves)
10-12 egg yolks (I use 10)
10 oz. semi-sweet chocolate

In a saucepan over low-medium heat, mix together 2 c. cream, milk, sugar, & salt.  Mix until the sugar has dissolved.  Add mint leaves to mixture, turn off heat, and allow to steep uncovered for 30 min - 1 hour.

After steeping, warm mixture back up a little bit.  Once warm, pour mixture through a mesh strainer and then transfer mixture back to the saucepan.  Temper mixture into egg yolks with whisk and then whisk egg yolks back into mixture.  Heat to 170 degrees Fahrenheit (but no higher!) while stirring with a rubber heat-resistant spatula.

Once mixture has reached the desired temperature remove from heat and immediately strain through a mesh strainer once again.  Place strained mixture into a bowl that contains the other half of the cream.  Place in an ice-water bath and stir mixture constantly while it cools down.  Once it is lukewarm, place bowl in fridge.

After a few hours have passed, place mixture into an ice cream mixture.  While the mixture starts to turn into ice cream, melt chocolate in a double-boiler.  Once ice cream is almost to a soft-serve consistency, slowly pour melted chocolate over the ice cream as it mixes.  Once all the chocolate has been added and the mixture is the right consistency, place ice cream in the freezer.

Enjoy!

Yields: 2 quarts