Method

• Over medium, simmer the mint leaves with the cream. As soon as the cream is hot, turn the heat off and let the mint steep in the cream for at least an hour
• Add the sugar and vanilla while the mixture is still warm
• Add the milk, if sugar and vanilla are not dissolved, turn heat back on until sugar dissolves completely
• Muddle the mint leaves in the milk and cream, then strain
• You can push the mint leaves with a spatula to get the rest of the cream out, or leave that for a less minty ice cream
• Put the ice cream mixture in the fridge for two hours or overnight
• Pour the mixture into the ice cream maker. Follow the instructions that came with your ice cream maker
• While the ice cream is churning, make the melted chocolate. Put 1tsp of vegetable oil in a microwave safe bowl with 4oz of chocolate. Cook at half power in microwave for 30 seconds then stir. Continue to cook in 10 second batches until melted
• When there is about a minute left on your ice cream, drizzle the chocolate into the ice cream maker in small bits. It will freeze immediately and then chunk itself. Try not to get too big of pieces as they freeze very hard
• Place in your ice cream containers and let freeze for at least 2 more hours, then enjoy