Chocolate-Mint Ice Cream
4 C. whole milk
1 3/4 C. sugar, divided
12 egg yolks
2/3 C. Dutch-processed cocoa powder
4 ozs. premium semisweet chocolate chips
2 C. heavy cream
4 t. peppermint extract
Heat milk and 3/4 cup sugar to 175°F. in a large saucepan. In an electric mixer, beat remaining sugar with egg yolks until mixture is pale and thickens, about 2 minutes. Add cocoa into yolk mixture. Beat until mixture is smooth.
Slowly whisk 1 cup of hot milk mixture into beaten yolks. Then gradually add yolk mixture into the rest of the hot milk. Heat this mixture on medium-low, stirring constantly, for 8 to 10 minutes (or to 180 degrees).
Remove saucepan from heat and stir in chocolate chips until they are completely melted. Using cheesecloth, strain custard into a plastic or nonreactive metal bowl. Stir in cream and peppermint extract. Place bowl in larger bowl of ice water to bring custard to room temperature. Seal container and refrigerate for 4 to 8 hours. Pour chilled custard into ice cream maker and churn until frozen. Churn until done.
Makes a little more than 2 quarts.