Heavy cream Milk Sugar Fresh mint Egg yolks Vanilla extract Chocolate Equipment: ice cream maker
Bring heavy cream, milk, sugar and fresh mint to a simmer. Turn off heat and if desired, lightly muddle the mint leaves. Cover and let the mint steep and then strain.
In a small bowl, whisk egg yolks and vanilla together until it starts to turn pale, about three minutes.
Add a scoop of the warm cream mixture into the egg mixture, whisking constantly. Repeat a few times. Return to saucepan with remaining cream and cook until thickened.
Pour the mixture into a mixing bowl and cover the surface with plastic wrap. Refrigerate until cold, preferably overnight.
Churn the ice cream. Melt chocolate with a little canola oil. Drizzle the melted chocolate into the ice cream while churning. Pour into an airtight container and freeze for several hours.