Directions

1. 1

   Pour 1 cup of heavy cream and 1 cup of whole milk into a small saucepan. Set the pan over medium-high heat and warm the mixture until gentle wisps of steam begin to rise from the surface, approximately 3-5 minutes. Remove from heat immediately.

2. 2

   Stir the fresh mint leaves into the hot cream mixture. Cover the saucepan with a lid and let it sit undisturbed for 1 hour to allow the mint flavor to fully infuse into the cream.

3. 3

   Pour the mint-infused cream through a fine mesh strainer into a clean bowl, discarding the mint leaves. Press down firmly on the leaves as you strain to extract as much flavor as possible.

4. 4

   Stir the sugar and salt into the strained mint cream. Return the mixture to the saucepan and heat over medium-high heat until wisps of steam again rise from the surface.

5. 5

   In a separate medium mixing bowl, whisk the egg yolks together until smooth. Very slowly pour approximately one-third of the hot mint cream into the whisked yolks while whisking constantly to temper them. This gradual process prevents the eggs from scrambling.

6. 6

   Pour the tempered egg mixture back into the saucepan with the remaining hot cream, whisking constantly to combine.

7. 7

   Set the saucepan back over medium heat and cook the custard, stirring constantly with a wooden spoon, until the mixture thickens enough to coat the back of the spoon (approximately 160°F internal temperature). This typically takes 2-3 minutes. Do not boil.

8. 8

   Immediately remove the custard from heat. Stir in the reserved 1 cup of heavy cream. If desired, add the crème de menthe and green food coloring now, stirring until the color is evenly distributed. If using blue food coloring to deepen the color, add 1-2 drops.

9. 9

   Pour the custard into a clean mixing bowl and cover tightly with plastic wrap, pressing the wrap directly onto the surface of the custard to prevent a skin from forming. Refrigerate for at least 2 hours until completely chilled.

10. 10

    While the custard chills, place the finely chopped bittersweet chocolate in a microwave-safe bowl. Microwave in 30-second intervals, stirring between each interval, until the chocolate is completely melted and smooth. Alternatively, melt using a double boiler over simmering water.

11. 11

    Stir the canola oil into the melted chocolate until fully incorporated. Set the chocolate mixture aside to cool to room temperature, approximately 20-30 minutes, stirring occasionally.

12. 12

    Once the custard base is thoroughly chilled and the chocolate has cooled, pour the custard into your ice cream maker and freeze according to the manufacturer's instructions until it reaches a soft-serve consistency.

13. 13

    Transfer the partially frozen ice cream to a freezer-safe container. Using a spoon, drizzle a thin stream of the cooled chocolate over a layer of ice cream, creating a swirling pattern. Add another layer of ice cream, then repeat the chocolate drizzle. Continue alternating layers of ice cream and chocolate until both are fully incorporated.

14. 14

    Using a butter knife, gently swirl through the ice cream and chocolate layers to break up the chocolate into irregular chip-sized pieces throughout the mixture.

15. 15

    Cover the container with a lid or plastic wrap and transfer to the freezer. Allow the ice cream to freeze until firm and scoopable, approximately 3-4 hours.