Best Mint Chocolate Chip Ice Cream Recipes

HOMEMADE MINT CHOCOLATE CHIP ICE CREAM

Steps:

• In a large bowl, stir together the milk, cream, sugar, salt, vanilla extract and peppermint extract until the sugar has dissolved.
• Color to your liking with the green food coloring.
• Pour the mixture into an ice cream maker, and freeze according to the manufacturer's instructions.
• About 10 minutes into the freezing, add the chocolate chips.
• About 30 minutes later, after the ice cream has thickened, spoon into a container and freeze for 2 hours.

FRESH MINT & CHOC CHIP ICE CREAM

Steps:

• Put the chocolate in a plastic bag, seal and freeze for at least 30 mins. Bash the frozen chocolate with a rolling pin until it shatters into small chunks inside the bag.
• Pour the milk and cream into a medium heavy-based pan, then add the vanilla pod, scraping the seeds into the mixture. Heat the creamy milk, stirring occasionally, until almost boiling. Add the mint leaves and stalks, cover with a lid, and leave for 15 mins.
• Strain the liquid, pressing the mint with a spatula to extract maximum flavour. Discard the leaves and stalks, and scoop out the vanilla pod.
• Whisk the egg yolks and caster sugar until thick and pale - about 5 mins if you are using an electric whisk. Return the minty cream to a clean pan and bring back to almost boiling.
• Pour half the hot liquid onto the egg and sugar mixture, whisking to combine everything before adding the remaining liquid. Return the custard to the rinsed-out pan and cook over a low heat, stirring all the time, until lightly thickened - about 3-4 mins. Take care it doesn't get too hot or it may curdle. Strain the custard into a bowl and leave to cool, stirring occasionally to prevent a skin forming. Chill the custard until really cold - it's a good idea to leave it overnight.
• Churn the custard in an ice-cream machine until frozen. Add the chocolate pieces just before it sets. If you don't have a machine, pour the custard into a chilled container and freeze for 2-3 hrs until the sides become icy. Whisk thoroughly to break up any crystals, then add the chocolate and freeze until solid. Leave to soften in the fridge for 20-30 mins, then serve in bowls or cones.

MINT CHOCOLATE CHIP ICE CREAM

Steps:

• In a medium-sized saucepan, bring the half-and-half and cream to a gentle simmer over medium heat, stirring occasionally to prevent a skin from forming on top. Remove from the heat and stir in the mint leaves. Cover and let steep for 2 hours (or overnight in the refrigerator).
• Place a fine mesh strainer lined with cheesecloth over the same saucepan (a nut milk bag also works well here).
• Purée the mixture in a blender, then pour through the prepared strainer. Use a spatula to press out any cream seeped into the mint; that's where the best flavor is!
• Place the saucepan over medium heat and allow the cream to once again come to a gentle simmer. Meanwhile, vigorously whisk together the yolks and sugar in a large bowl. Keep whisking until the yolks thin out slightly and become more pale in color, which means the sugar has dissolved. If you lift the spatula, a ribbon of yolks should fall back into the bowl.
• Once the cream is at a gentle simmer, slowly pour it into the yolks while whisking. Turn the heat to low and return the mixture to the saucepan, scraping everything from the bowl with a spatula.
• Using a spatula, stir the mixture for several minutes in a figure 8 motion, until the liquid has thickened slightly, approximately 5 minutes. If you want to use a thermometer, the temperature should read 165 degrees F.
• Remove from the heat and stir in the vanilla and peppermint extracts as well as the vodka, if using. Transfer the mixture to a clean bowl and cover with plastic wrap, pressing the plastic directly against the liquid to prevent a skin from forming.
• Chill thoroughly, and then prepare in your ice cream maker according to manufacturer instructions. In the final minute or two of spinning the ice cream, add in the chopped chocolate. You can also stir it in by hand.

MINT CHIP ICE CREAM

Steps:

• Place the half-and-half and the heavy cream into a medium saucepan, over medium heat. Bring the mixture just to a simmer, stirring occasionally, and remove from the heat.
• In a medium mixing bowl whisk the egg yolks until they lighten in color. Gradually add the sugar and whisk to combine. Temper the cream mixture into the eggs and sugar by gradually adding small amounts, until about 1/3 of the cream mixture has been added. Pour in the remainder and return the entire mixture to the saucepan and place over low heat. Continue to cook, stirring frequently, until the mixture thickens slightly and coats the back of a spoon and reaches 170 to 175 degrees F. Pour the mixture into a container and allow to sit at room temperature for 30 minutes. Add the peppermint oil and stir to combine. Place the mixture into the refrigerator and once it is cool enough not to form condensation on the lid, cover and store for 4 to 8 hours or until it reaches 40 degrees F or below.
• Pour the mixture into an ice cream maker; add the chopped candies and process according to the manufacturers directions. This should take approximately 25 to 35 minutes. Serve as is for soft serve or freeze for another 3 to 4 hours to allow the ice cream to harden.

BEST MINT CHOCOLATE CHIP ICE CREAM

Steps:

• In a small saucepan over medium heat, warm 2 cups of the heavy cream until beginning to steam. Remove from heat, add all of mint leaves, cover and steep for 2 hours. After 2 hours, pour the cream through a strainer, discarding the leaves and refrigerating the cream until cold.
• Place 1 oz of the chopped chocolate in a heat-safe bowl. In a small saucepan, heat the remaining 1/4 cup heavy cream until beginning to steam. Remove from heat, and pour over the chopped chocolate. Allow the mixture to sit for a full minute before stirring with a spoon until all of the chocolate is melted and combined with the cream. Allow the ganache to cool slightly before preparing the ice cream.
• In the bowl of a stand mixer fitted with the whisk attachment, or using an electric mixer, beat the cold, steeped cream until stiff peaks begin to form. Using a spatula, fold in the can of condensed milk, along with the remaining 4 oz of chopped chocolate and food colouring (if using) until combined. Layer half of the ice cream mixture into a freezer-safe container (I always use a standard sized loaf pan). Drop half of the ganache by spoonfuls on top of the ice cream and swirl it around with a spoon. Repeat with the remaining ice cream and ganache.
• Freeze the ice cream for 5-6 hours before serving.

MINT CHIP ICE CREAM

Steps:

• 1. Pour the cream and milk into a double boiler or a heatproof bowl set over a saucepan of simmering water (the bottom of the bowl should not touch the water). Whisk in 1/2 cup (100 grams) of the sugar and the salt and stir until they have dissolved. Warm the mixture until you see steam rising from the top.
• 2. Meanwhile, prepare an ice bath in a large bowl and set another bowl over it. Set aside.
• 3. In a medium bowl, with a kitchen towel underneath it to prevent slipping, whisk together the egg yolks with the remaining 2 tablespoons (25 grams) sugar until uniform. While whisking, add a splash of the hot dairy mixture to the yolks. Continue to add the dairy mixture, whisking it in bit by bit, until you've added about half. Add the yolk mixture to the remaining dairy mixture in the double boiler. Set the heat under the double boiler to medium and cook the custard, stirring continuously with a wooden spoon and reducing the heat to medium-low as necessary, until steam begins to rise from the surface and the custard thickens enough to coat the back of the spoon. Hold the spoon horizontally and run your fingers through the custard. If the trail left by your finger stays separated, the custard is ready to be cooled.
• 4. Strain the custard into the bowl sitting over the prepared ice bath and stir for 3 to 5 minutes, or until the custard has cooled. Transfer the custard to a quart-sized container, cover, and refrigerate for at least 4 hours or, preferably, overnight.
• 5. Add the mint extract to the chilled custard. Pour the custard into an ice cream maker and freeze according to the manufacturer's instructions. Place the container in which you refrigerated the custard in the freezer so you can use it to store the finished ice cream. Churn the ice cream until the texture resembles "soft serve." In the last minute of churning, fold in the chocolate chips and churn until incorporated. Transfer the ice cream to the chilled storage container and freeze until hardened to your desired consistency. Alternatively, you can serve it immediately-it will be the consistency of gelato. The ice cream will keep, frozen, for up to 7 days.

MINT CHIP ICE CREAM

Steps:

• In a small saucepan, heat the milk to 175°; stir in the sugar and salt until dissolved. Whisk in a small amount of the hot mixture to the eggs. Return all to the pan, whisking constantly. Cook and stir over low heat until mixture coats the back of a metal spoon and reaches at least 160°, 2-3 minutes. Remove from the heat. , Cool quickly by placing pan in a bowl of ice water; stir for 2 minutes. Stir in whipping cream, extracts and food coloring if desired. Press plastic wrap onto surface of custard. Refrigerate for several hours or overnight., Stir in the chocolate chips. Fill ice cream freezer cylinder two-thirds full; freeze according to the manufacturer's directions. Refrigerate remaining mixture until ready to freeze. Transfer ice cream to a freezer container; freeze for 2-4 hours before serving.

BEST MINT CHOCOLATE CHIP ICE CREAM RECIPE

Steps:

• In a large bowl, combine milk, heavy cream, and sugar. Mix well until sugar is completely dissolved.
• Add vanilla extract and 1 tsp of peppermint extract. Taste test the mixture. If you would like a stronger mint flavor, add 0.5 tsp more, taste test again. You can go even further and add another 0.5 tsp of peppermint extract. Usually 1 tsp of peppermint extract is enough to give a hint of flavor, which is what I normally use.
• Add a few drops of food coloring and mix well. Keep adding only a couple of drops of food coloring until you're happy with the green color of your ice cream.
• Your ice cream maker bowl needs to be frozen for 24 hours before using it. Once your bowl is chilled, set up your ice cream maker. I use Cuisinart's Ice cream maker which only has 2 plastic parts, one sits in the bowl to mix, and 1 as a lid.
• Turn your ice cream maker on. Pour your ice cream mixture into the frozen bowl. Let it churn for 10 minutes.
• While your ice cream is churning, chop up your chocolate chips. Chocolate chips are a little big for ice cream, so you could use mini chocolate chips instead if you like.
• After 10 minutes of churning, add in your chocolate chips.
• Let your ice cream churn for another 10 minutes.
• Turn off your ice cream maker. Remove the ice cream from the frozen bowl, into an air tight container. Place it in the freezer for 3 hours prior to serving.

BEST HOMEMADE MINT CHOCOLATE CHIP ICE CREAM

Steps:

• Place a pot filled with water (approx. 3/4 of the pot) over medium-high heat. Bring to a boil. Add the mint leaves and boil for approx. 30 second, then immediately drain and transfer to a large bowl filled with ice or cool them under ice-cold running water. When they are completely cold, squeeze the water out of them and add to a powerful blender or food processor. Add sugar and pulse 4 - 6 times until mint paste forms. Add milk and blend until completely smooth, for about 2 minutes.
• Place one-third of the mint base to a clean saucepan, heat the mixture, then remove from the heat and add soaked and drained gelatin sheets. Stir until the gelatin has completely dissolved. Add to the rest of the mint base mixture. Stir to combine. Transfer to an airtight container and place in the fridge for 1 hour or until completely cold. Check the instructions above if you are using an ice cream machine.
• In a bowl beat the whipping cream with sugar until stiff peaks form. Remove the airtight container with no-churn mint ice cream from the fridge. Gradually (in three additions) gently fold the mint ice cream base into the whipped cream mixture using a spatula. Only add the next addition once the first one has been completely incorporated. Transfer the mixture to a clean ice cream container. Sprinkle with 1/2 teaspoon of salt and add the chopped dark chocolate. Gently stir to combine. Don't overwork it, or the chocolate will end up at the bottom.
• Freeze the Mint Chocolate Chip Ice Cream for 3 - 4 hours or overnight. Scoop, serve and enjoy your homemade ice cream. Store in an airtight container and freeze for up to 2 weeks.

MINT CHOCOLATE CHIP ICE CREAM

Steps:

• In a large saucepan, add the milk, cream and mint. Bring the mixture to a simmer over med-low heat and then turn the heat off. Let the mixture steep for 20 minutes at room temperature.
• Strain the mixture through a fine mesh sieve into a bowl and return to the saucepan. Add 3/4 cup of the sugar and bring to a simmer, whisking occasionally to dissolve the sugar.
• In a medium bowl, whisk the remaining sugar and egg yolks until the mixture is slightly thickened and light in color. Slowly, add 1/4 cup of the milk mixture to the eggs while whisking constantly. Continue adding the milk to the egg mixture 1/4 cup at a time until all the ingredients are combined.
• Prepare and ice bath in a large bowl and place a medium bowl in the ice bath. Place a fine mesh stainer over the bowl.
• Transfer the cream mixture to a large saucepan and cook over medium heat, stirring constantly and scraping the bottom and sides with a heatproof spatula until the custard thickens enough to coat the back of a spoon. Strain the custard into the bowl and allow to cool.
• Refrigerate the custard until cold or overnight.
• Pour the custard into the freezer can of an electric ice cream maker and freeze according to the manufacturer's instructions. When the ice cream is the consistency of soft serve, add the chocolate chips and allow to blend. Transfer to an airtight storage container and freeze.

MINT CHOCOLATE ICE CREAM {MINT CHOCOLATE CHIP}

Steps:

• Wash and lightly dry your mint leaves.
• Set up a fine mesh sieve over a heat-proof bowl.
• Put the egg yolks in a heat-proof bowl, and whisk until well-combined.
• In a medium-sized pot, combine whole milk, sugar, and mint leaves over medium heat until the sugar has dissolved. You really want to "bruise" the mint up to release the oils.
• Take 1/3 cup of the sugar/milk mixture, and slowly dribble the hot mixture into the egg, whisking very quickly the whole time.
• Return the egg/milk mixture to the pot, and whisk to incorporate. Cook for an additional 1-2 minutes, making sure to not let the mixture boil.
• Pour the contents of the pot through the sieve. Add the heavy cream to the mixture in the bowl, and stir well. Put the bowl in the fridge for 6 hours, or until completely cold.
• With your ice cream maker running, add the base to the machine, and churn until it starts to resemble ice cream.
• Remove the ice cream from the machine and put it in a freezer-proof container with a lid.

MINT CHOCOLATE CHIP ICE CREAM

Steps:

• Peel and cut the bananas into 1-inch rounds. Place the bananas in a freezer bag and freeze for at least 3 hours.
• In a small bowl, whisk together the cocoa powder, milk and vanilla.
• If your banana slices have been frozen for longer than a day, let them thaw for about 15 minutes. Place the frozen bananas, chocolate mixture and salt in a food processor and blend well, stopping to scrape down the sides often to get a smooth, even consistency. Add a drop of mint extract to the ice cream, blend and taste. For a more intense mint flavor, increase the mint a drop at a time until you achieve the desired taste. Finally, add the chocolate chips into the ice cream and stir by hand until they're mixed throughout.
• Scoop the ice cream into single-serving bowls and serve immediately or cover in plastic wrap and freeze. If you're saving these for a later time, remove the bowls from the freezer about 5 minutes before serving.

MINT CHOCOLATE CHIP ICE CREAM

Steps:

• Whisk cream, milk, and half of the sugar in a medium saucepan over medium heat. Let this heat until bubbles start to form just around the edges and the liquid steams when you stir it.
• Meanwhile, whisk egg yolks and remaining sugar in a bowl for 1-2 minutes until light.
• Once milk is hot, gradually whisk 1 cup of it into the egg yolks to temper the eggs so they don't scramble.
• Pour the tempered egg yolks back into the saucepan with the hot cream mixture and continue to cook, stirring constantly, until thick enough to coat the back of a spoon or the custard reaches 170-175 degrees F on a candy thermometer.
• Remove the ice cream base from the heat and stir in the peppermint extract, vanilla extract, and food coloring, if using. Place the pan into an ice bath to cool the mixture down quickly, then chill thoroughly before churning.
• To churn the ice cream, transfer the mint base the frozen bowl of an ice cream maker. It will need to churn for 20-30 minutes to be the consistency of soft serve.
• While the ice cream is churning, melt the chopped chocolate and coconut oil in a medium bowl by heating in the microwave in 20 second increments. Stir well between each burst of heat until the chocolate is melted and smooth (about 60-90 seconds total). Let this cool until just warm.
• When the ice cream is almost done, start drizzling the chocolate in while the ice cream is churning. The chocolate will freeze on impact and shatter into small pieces and chunks. I like to hold some of the melted chocolate in reserve for layering with the ice cream, but you can add it all this way if you prefer.
• Transfer half of the ice cream, which should be soft serve consistency, to a freezer safe container. Drizzle any reserved melted chocolate over the top, then add the remaining ice cream. Freeze for 4-6 hours to harden and cure so it is scoopable. Let the ice cream sit out for 10-15 minutes before scooping for best results.

THE BEST MINT CHIP ICE CREAM RECIPE

Steps:

• In a stainless steel saucepan, bring cream and milk to a simmer. Remove from heat, stir in mint leaves, cover, and let steep for 2 hours.
• In another stainless steel saucepan, whisk together egg yolks and sugar until well combined. Quickly strain dairy into pot with egg yolks, pressing on the mint with the back of a spoon to extract as much mint flavor as possible. Whisk until fully combined, then set over medium heat and cook, whisking frequently, until a custard forms on a spoon and a finger swiped across the back leaves a clean line, or until custard temperature reaches 170°F (77°C). Add salt to taste.
• Pour custard through a fine-mesh strainer into an airtight container and chill in an ice bath or refrigerator until temperature drops to 40°F (4°C), about 4 hours for ice bath, up to overnight for refrigerator.
• Churn ice cream according to manufacturer's instructions. While ice cream churns, melt chocolate in a microwave or double boiler and stir to combine with oil. During final minutes of churning (ice cream should have the consistency of soft serve), slowly drizzle chocolate into ice cream to form thin, lacy lines, pausing to break up larger chocolate chunks with a spoon, if needed. Transfer churned ice cream to an airtight container and harden in freezer for at least 4 hours before serving.

MINT CHOCOLATE CHIP ICE CREAM

Steps:

• In a medium saucepan, heat the cream, milk, sugar and salt over medium heat; whisking to dissolve the sugar (about 4 to 5 minutes).
• In a separate bowl, whisk the egg yolks.
• Gradually pour about 1 cup of the hot milk mixture into the egg yolk bowl, while continually whisking to temper the eggs.
• Add the tempered egg yolk mixture back to the pan while whisking until it just comes to a simmer.
• Remove the pan from the heat, then add the mint and vanilla extract.
• Pour the ice cream base through a fine mesh strainer and chill completely either over an ice bath or in the refrigerator.
• Spin the mint ice cream base in a maker according to the manufacturer's instructions.
• While the ice cream spins, melt the chocolate in a double boiler.
• In a chilled container where you will store the ice cream, drizzle chocolate over the bottom.
• When the ice cream is finished spinning, add a layer of ice cream to the container, then another drizzle of chocolate. Continue this process until all of the ice cream is in the container, then freeze for at least 5 hours, or overnight before serving.

MINT CHIP ICE CREAM

Steps:

• Whisk cream, milk, sugar, vanilla and 1 tablespoon peppermint extract until sugar is dissolved. Churn in ice cream maker according to manufacturer instructions.
• When ice cream is half-way finished churning, prepare chocolate. Place chocolate and coconut oil in a microwave-safe bowl and heat in 30 second intervals until melted and smooth. Add in 1/4 teaspoon extract. Let cool to just warm.
• When ice cream is done, transfer to freezer-safe container, drizzling the chocolate mixture throughout. Mix and stir a little so chocolate gets distributed.
• Freeze until firm.

MINT CHOCOLATE CHIP ICE CREAM

Steps:

• Add the 6 egg yolks into the saucepan, along with the 1 tbsp vanilla extract, ¾ cup (150 g) sugar and salt. Whisk until you have a creamy, smooth and thick paste.
• Add about ½ cup of milk first and whisk to mix well. Add the rest of the milk (1 cup) and 1 ½ cups cream and whisk to combine.
• Heat over medium heat while whisking frequently. Heat the custard until the temperature registers between 165 - 170°F. If you don't have a thermometer, then heat the custard until it steams. This takes about 10 - 12 minutes. Do NOT let it come to a boil.
• Remove from the heat and let it cool down to room temperature. Whisk occasionally to prevent a skin from forming on top.
• Chill the custard base in the fridge for at least a few hours (or overnight) until completely chilled.
• Before churning the ice cream, add 1 ½ tsp of peppermint extract. Taste, and add another ½ tsp of peppermint extract if you'd like a stronger mint flavor. The amount will vary depending on the brand of peppermint extract you are using as well. Stir well to mix, and taste.
• Add green coloring (a drop at a time) and whisk well to get the desired shade of green.
• Add the chilled mint ice cream base into your ice cream maker and churn until the ice cream reaches the "soft serve" consistency.
• While the ice cream is churning, prepare the chocolate sauce.
• Place the 3 oz chocolate chips and 2 ½ tbsp butter in a microwaveable dish. Microwave in 20 - 30 second intervals, stirring in between, until the chocolate has melted and is smooth.
• Stir in the ½ tsp peppermint extract. Let it cool down for 1 - 2 minutes. Transfer the chocolate into a piping bag, or a small ziploc bag.
• Set aside until you're ready to drizzle it over the ice cream.
• When the mint ice cream has reached the soft serve stage, you can add the mint chocolate to the ice cream.
• Cut a small hole in the ziploc bag (or piping bag), and drizzle the chocolate in a thin, slow stream while the ice cream is churning. Allow the chocolate stream to freeze, break up and mix into the ice cream as it churns. (Make sure not to pipe large chunks of chocolate on one area, as you will end up with large chocolate pieces that may not break up in the machine).
• Once you've added the chocolate, allow the ice cream to complete churning.
• Place the freshly churned mint chocolate chip ice cream in a freezable container and freeze for a further 2 - 4 hours (or overnight) until completely frozen.

REAL MINT CHOCOLATE CHIP GELATO RECIPE

Steps:

• In a medium saucepan, heat the milk, cream, and mint together until it comes to a simmer. Once it simmers, remove it from the heat and set it aside, and let it infuse for about 45 minutes.
• Whisk the eggs and the sugar together in a medium mixing bowl.
• One ladleful at a time, whisk the milk mixture into the eggs.
• Return the gelato mixture to the pot, reduce the heat to low, and cook, stirring constantly, until the mixture has thickened enough to coat the back of a spoon.
• Remove from the heat and immediately pour the mixture through the sieve. Discard all the solids left and mint in the sieve. Set aside to cool down at room temperature.
• Once cooled, cover and refrigerate until thoroughly chilled, at least 3 hours but up to 3 days.
• Churn according to the directions for your ice cream maker.
• When the gelato starts to resemble soft serve and is almost finished churning, melt the chocolate either in the microwave or in a small saucepan over low heat.
• While the machine is still churning, drizzle the hot melted chocolate into the gelato. It will freeze in ribbons into the gelato.
• Transfer to an airtight, freezable container and freeze for at least 4 hours before serving. Store in the freezer for up to 6 weeks.

EASY MINT CHOCOLATE CHIP ICE CREAM

Steps:

• In a large bowl, stir together the milk, cream, sugar, salt, vanilla extract and peppermint extract until the sugar has dissolved. Color to your liking with the green food coloring.
• Pour the mixture into an ice cream maker, and freeze according to the manufacturer's instructions. After about 10 minutes into the freezing, add the chocolate chips. After the ice cream has thickened, about 30 minutes later, spoon into a container, and freeze for 2 hours.

CHOCOLATE MINT ICE CREAM

Steps:

• Slice the bananas and put in a freezer proof container and freeze for minimum 2 hours.
• For Blendtec: Add the coconut milk (start with 1 ounce, add more as needed to blend), spinach, honey, and mint. With the TWISTER JAR or FOURSIDE Jar - Use SPEED 4 for 5 to 10 seconds until spinach is blended. Add the frozen banana + 2 tablespoons of raw cacao nibs or chocolate chips. Press the ICE CREAM button. If cavitation occurs (will not with Twister Jar), stop machine and move ingredients toward the blade. Then use SPEED 4 for until well combined (about 20 - 30 seconds). Careful not to over blend. Add 1 tablespoon of raw cacao nibs and PULSE 2 times.
• For Vitamix: Add the spinach, banana, coconut milk and honey and 2 to 3 drops of peppermint. Use VARIABLE speed #2 for 45 seconds, using the tamper to push the ingredients towards the middle, then increase to VARIABLE speed #7 for 10 seconds.
• Add the Cacao Nibs and PULSE** 2-3 times.
• Serve immediately OR for a traditional ice cream texture, place ice cream into a freezer proof container and freeze for approximately 2 hours or until set, but not hard.
• All done! Enjoy!! Now take a photo, rate it, and share your accomplishments to enter our weekly photo contest! :) Tag @BlenderBabes & #BlenderBabes

MINT-CHOCOLATE CHIP GELATO

Steps:

• In a medium saucepan, combine milk and 12 sprigs mint. Bring to a gentle boil, cover, and remove pan from heat. Let steep 30 minutes. Strain mixture; reserve milk, and discard solids.
• Combine egg yolks and sugar in the bowl of an electric mixer. Beat at medium-high speed until very thick and pale yellow, 3 to 5 minutes. Return milk to heat and bring to a simmer.
• Add half of the milk to egg-yolk mixture; whisk until blended. Return new mixture to saucepan with remaining milk. Cook over low heat, stirring constantly, until mixture is thick enough to coat the back of a wooden spoon.
• Remove saucepan from heat; immediately stir in cream. Pass mixture through a sieve set over a medium mixing bowl. Place bowl in ice-water bath, stirring from time to time. Stir in peppermint extract. Freeze in an ice-cream maker according to instructions. Finely chop remaining sprigs of mint. Add mint and chopped chocolate; mix in machine until combined, about 30 seconds. Store in an airtight container.