Use a high-quality bar of bittersweet chocolate to embellish this old-fashioned favorite. I like to use a chef’s knife for shredding the chocolate bar into neat morsels, but you could also grate it on the large holes of a box grater. Or, chop the chocolate to make larger chunks in the ice cream.
- 2 cups half and half or milk
- 4 large egg yolks
- ½ cup sugar
- 1 cup heavy or whipping cream
- 2 teaspoons peppermint extract
- 3 ounces bittersweet chocolate, shredded (about 2/3 cup)
Prepare a large bowl or pan of ice water,
In the top of a double boiler, heat the half-and-half over simmering water until steaming.
In a bowl, whisk the egg yolks until blended, then whisk in the sugar.
Whisk in about half of the hot half-and-half and pour the yolk mixture into the pan of half-and-half.
Stir and cook over simmering water until the custard coats the back of a silicone spatula or spoon, about 10 minutes, Immediately place the custard pan in the ice bath and stir the custard occasionally until it cools to room temperature.
Transfer to a container and stir in the cream and extract. Cover and refrigerate until thoroughly chilled, about 3 hours.
Freeze in an ice cream maker according to the manufacturer’s instructions. When the ice cream is almost frozen, add the chocolate and churn until blended in, about 15 seconds more.
Transfer to a container, cover, and freeze until firm, about 2 hours.
Nutritional information is based on 8 servings.