Steps
- Freeze 140g of dark chocolate in a sealed bag for at least 30 minutes. Break into small pieces with a rolling pin.
- Heat 400ml of whole milk, 300ml of heavy cream, and the seeds and pod of 1 split vanilla bean in a saucepan over medium heat until nearly boiling.
- Remove from the heat, add 75g of fresh mint leaves and stalks, and cover for 15 minutes. Strain, pressing the mint; discard the mint and vanilla pod.
- Beat 4 large egg yolks and 140g of superfine sugar for 5 minutes, until pale and thick. Reheat the infused cream until nearly boiling, then gradually whisk into the yolks.
- Return to the pan and stir over low heat for 3-4 minutes, until lightly thickened. Strain, cool, and refrigerate overnight.
- Churn in an ice cream maker, adding the chocolate just before set. Freeze until firm, then soften in the refrigerator for 20-30 minutes before scooping.