Want an unbeatably fresh mint chip ice cream? Ditch the the bottle of extract.
4 ounces dark chocolateIn a heavy-bottomed saucepan, bring cream and milk to a simmer. Remove from heat, stir in mint leaves, cover, and let steep for 2 hours.In another heavy-bottomed 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.
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, 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.
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