Ingredients:

  • 1 cup heavy cream
  • 1 cup fresh mint leaves, packed and gently bruised
  • 1 tsp vanilla extract
  • 3 large egg yolks, room temperature
  • 1/2 cup granulated sugar
  • 1 pinch salt
  • 1 1/2 cups heavy whipping cream, chilled
  • 4 oz dark chocolate (70% cocoa), finely chopped

Instructions:

  1. Place the heavy cream and bruised mint leaves in a saucepan over medium heat. Bring the mixture to a gentle simmer, ensuring it does not boil over.
  2. Remove from heat immediately, cover with a lid, and let it steep for 15–20 minutes. Strain the mixture through a fine-mesh strainer into a bowl and stir in the vanilla extract.
  3. In a medium bowl, whisk together egg yolks, sugar, and salt until the mixture turns a pale, lemon-yellow color and thickens.
  4. Slowly pour the warm mint cream into the egg mixture in a thin stream, whisking constantly to temper the eggs. Return the mixture to the saucepan and cook over low heat for 3–5 minutes, stirring constantly until it slightly thickens and coats the back of a spoon. Remove from heat and cool to room temperature.
  5. In a chilled bowl, beat the remaining heavy whipping cream until stiff peaks form.
  6. Gently fold one-third of the whipped cream into the cooled mint custard to lighten the base. Carefully fold in the remaining cream using a spatula in a figure-eight motion to keep the air trapped.
  7. Drizzle melted dark chocolate into the mixture and swirl gently with a knife. Pour the mixture into a parchment-lined loaf pan, smooth the top, and freeze for at least 6 hours.