Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  2               cups  heavy cream
  1                cup  whole milk
  2               cups  packed fresh mint leaves
  2              large  eggs
     3/4           cup  sugar
  3             ounces  fine-quality bittersweet chocolate -- (not
                        unsweetened)

Preparation:

In a blender blend cream, milk, and mint until mint is finely chopped. In a saucepan bring cream mixture just to a boil and cool 15 minutes. Whisk in eggs and sugar and cook over moderate heat, stirring constantly, until slightly thickened and a thermometer registers 170øF. (Do not let custard boil or it will curdle.) Pour custard through a fine sieve into a bowl. Chill custard, its surface covered with plastic wrap, until cold, at least 3 hours, and up to 1 day. Chop chocolate. Freeze custard in an ice-cream maker. Transfer ice cream to an airtight container and stir in chocolate. Put ice cream in freezer to harden. Makes about 1 quart.

Nutritional Information:

2503 Calories (kcal); 193g Total Fat; (68% calories from fat); 29g Protein; 176g Carbohydrate; 1060mg Cholesterol; 411mg Sodium