Mint. If you grow it, you probably wish you had more uses for it. Let the RFC come to the rescue with this refreshing, yet rich summer dessert. It does matter what kind of mint you use-I prefer chocolate mint, peppermint or orange mint which best complement the chocolate.
2 Cups heavy cream
1 Cup milk (I use whole milk, but you can use what you have)
1 1/2 Cups roughly chopped mint leaves
4 egg yolks
1 Cup sugar
1/2 tsp vanilla extract or equivalent bean
6 oz dark chocolate, shaved
Put milk, mint and 1 cup of cream, in a pot, and heat until just steaming. Cover and let steep for thirty minutes, stirring occasionally. Mix egg yolks and sugar in a large bowl, stirring until well incorporated. Strain cooled, infused milk and cream off of the mint into egg yolk mixture, adding the the vanilla and remaining 1 cup of cream. Chill for 30 minutes and freeze, following the instructions for your ice cream maker. Add chocolate in the last five minutes.