¼cuppacked wild mint leaves or garden mint, washed and cleaned
Coffee Chocolate Sauce
1 cup semi sweet chocolatechopped fine (roughly 6 oz)
114 oz can sweetened condensed milk
¼ cup strong coffee or espresso
2Tablespoons unsalted butter
1teaspoon vanilla extract
Instructions
Peppermint Ice Cream
In a saucepan, combine 2.5 cups of the milk, the cream, salt, and ½ cup of the sugar and bring to a simmer over medium heat, stirring until the sugar dissolves.
Meanwhile, in a small bowl, whisk ¼ cup sugar and the cornstarch, then whisk in the ½ cup milk. Ladle the simmering milk-cream mixture into the cornstarch mixture, then transfer back to the sauce pan and simmer for 2 minutes more, whisking constantly.
Bring the mixture to a boil, whisking constantly, then add the mint and stir to incorporate.
Allow the mixture to infuse for 20 minutes, then pass through a strainer, pressing down with a ladle to extract the juices, and chill over night. The next day, spin in an ice cream maker, transfer to a container and freeze in a labeled, dated container.
Coffee Chocolate Sauce
Melt all ingredients together in a double boiler, stirring occasionally.If you have a microwave you can probably get away with melting this on low heat if you keep an eye on it. The sauce can be refrigerated after melting, and reheated with a little water, milk or more espresso if you like.
Notes
The most important part of this is to not over-infuse the ice cream base. If you let the mint sit with the base for too long it'll taste like crest.I only used the cornstarch base here since it's interesting and good to keep around as a vegan ice cream option, if you want to use another ice cream base you like, do it.