📖 Instructions

1. **Chill the Bowl:** Place your ice cream maker bowl in the freezer for at least 24 hours before you plan to make the ice cream. This is crucial for proper freezing.
2. **Infuse the Cream:** In a medium saucepan, combine the heavy cream and whole milk. Add the fresh mint leaves. Heat over medium heat until the mixture just begins to simmer, then remove from heat. Cover the saucepan and let the mint infuse for at least 30 minutes, or up to 1 hour, for a stronger mint flavor. The longer it steeps, the more intense the mint flavor will be.
3. **Strain the Cream:** After infusing, strain the cream mixture through a fine-mesh sieve into a clean bowl. Discard the mint leaves. Press down on the leaves to extract as much flavor as possible. It's important to remove all the mint particles to ensure a smooth ice cream texture. I use a spatula to get all the flavor out. This ensure that all the flavor is out.
4. **Whisk Egg Yolks and Sugar:** In a separate bowl, whisk together the egg yolks and sugar until the mixture is pale and slightly thickened. This step is essential for creating a rich and creamy base.
5. **Temper the Egg Yolks:** Gradually pour a small amount of the warm cream mixture into the egg yolk mixture, whisking constantly to prevent the eggs from scrambling. This process is called tempering and is crucial for creating a smooth custard. If you pour the hot cream in too fast, you'll end up with scrambled eggs, which is not what we want!
6. **Combine and Cook:** Pour the tempered egg yolk mixture back into the saucepan with the remaining cream mixture. Cook over low heat, stirring constantly with a wooden spoon, until the mixture thickens enough to coat the back of the spoon. This usually takes about 5-10 minutes. The mixture should be thick enough to leave a clear line when you run your finger across the back of the spoon. Be careful not to boil the mixture, or the eggs will curdle. If you see any lumps, remove the saucepan from the heat and whisk vigorously.
7. **Chill the Base:** Remove the saucepan from the heat and stir in the peppermint extract and vanilla extract. Pour the custard base into a clean container, cover with plastic wrap (pressing it directly onto the surface to prevent a skin from forming), and refrigerate for at least 4 hours, or preferably overnight. This chilling period is essential for the ice cream to properly freeze.
8. **Churn the Ice Cream:** Pour the chilled ice cream base into your ice cream maker and churn according to the manufacturer's instructions. This usually takes about 20-25 minutes, or until the ice cream reaches a soft-serve consistency. The ice cream should be thick and creamy, but not too firm.
9. **Add Chocolate Shavings:** While the ice cream is churning, prepare the dark chocolate shavings. Using a vegetable peeler or a sharp knife, shave the chocolate bar into thin pieces. Once the ice cream has reached the desired consistency, add the chocolate shavings and let the machine churn for another minute or two to distribute them evenly.
10. **Freeze to Harden:** Transfer the ice cream to an airtight container and freeze for at least 2-3 hours to allow it to harden completely. This step is important for achieving the perfect scoopable texture. If you're impatient (like me), you can try it sooner, but it will be softer.
11. **Serve and Enjoy:** Scoop the ice cream into bowls or cones, garnish with extra chocolate shavings and fresh mint leaves, if desired, and serve immediately. Enjoy your Midnight Mint Majesty Ice Cream! It's a perfect treat for any occasion.