Ingredients:
2 cups 2% reduced-fat milk1 cup half-and-half
1 (1-ounce) package fresh mint sprigs
3/4 cup sugar
Dash of salt
2 large egg yolks
3 ounces finely chopped semi-sweet chocolate
Small fresh mint leaves (optional)
Directions:
Combine milk, half-and-half, and mint sprigs in a medium heavy saucepan over medium-high heat. Heat milk mixture to 180° or until tiny bubbles form around edge (do not boil). Remove from heat; cover and let stand for 10 minutes.
Pour milk mixture through a fine sieve over a bowl, pressing slightly with a wooden spoon; discard solids. Return liquid to pan.
Place sugar, salt, and egg yolks in a bowl; stir with a whisk until pale. Gradually add half of hot milk mixture to egg mixture, stirring constantly with a whisk. Pour egg yolk mixture into pan with remaining milk mixture; cook over medium-low heat until a thermometer registers 160° (about 2 minutes), stirring constantly. Place pan in a large ice-filled bowl until custard cools completely, stirring occasionally. Mix in chopped chocolate. Pour mixture into the freezer can of an ice-cream freezer; freeze according to manufacturer's instructions.
