Peppermint ice cream with chocolate

For mint-chocolate ice cream, it is better to choose dark chocolate. Its bitterness perfectly emphasizes the delicate creamy taste of ice cream. If desired, you can add milk and even white chocolate to the recipe. This will make the taste of ice cream even more delicate.

Ingredients

• 600 g of cream with 33% fat;
• 100 g of granulated sugar;
• 4 egg yolks;
• 4 sprigs of fresh mint;
• 50 g of dark chocolate;
• a few drops of food coloring.

Directions

1. Wash the mint, dry, and tear off the leaves from the stems. Pour the leaves of 50 ml of cream and beat at high speed into a puree. The more carefully you grind the mint, the better.
2. Mix egg yolks with sugar. Using a mixer, beat into a lush white mass.
3. Pour the rest of the cream into the pan. Heat over low heat until hot. Do not bring it to a boil!
4. Pour hot cream into the yolk mass with a thin stream, stirring constantly with a whisk. Add mint puree and a couple of drops of dye, and stir again.
5. Put the mass on low heat and, stirring, bring to a boil. The workpiece should not boil! Cool to room temperature.
6. Pour into a tray and place in the freezer.
7. After 3 hours of freezing, grate a bar of dark chocolate on a grater or chop with a knife. Add the chocolate crumbs to the frozen mint ice cream and mix. The baby is mixed at this stage so that the fragile chocolate chips do not completely crumble with frequent stirring.
8. Put the mint ice cream with chocolate crumbs in the freezer until completely frozen - for about 5 hours.