Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        chocolate chunks
  3             ounces  fine-quality bittersweet chocolate -- (not
                        unsweetened)
  2             ounces  individually wrapped red-and-white
                        peppermint hard candies -- (about 1/3 cup)
                        ice cream
  2               cups  heavy cream
     1/2           cup  milk
  2        tablespoons  cornstarch
     1/8      teaspoon  salt
  3             ounces  individually wrapped green-and-white or
                        clear peppermint hard candies -- (about 1/2
                        cup)
     1/2      teaspoon  peppermint extract
  1               drop  green food coloring if using clear -- (1 to 2)
                        peppermint candies

Preparation:

Make chocolate chunks: Line a baking sheet with wax paper. Chop chocolate. In a double boiler or a metal bowl set over a saucepan of barely simmering water melt chocolate, stirring until smooth. Remove top of double boiler or bowl from heat and cool chocolate. Chop mints (largest pieces should be about 1/4 inch) and stir into chocolate. Spread chocolate mixture 1/4 inch thick on wax-paper-lined baking sheet. Chill chocolate mixture until firm, about 30 minutes. Coarsely chop chocolate mixture and chill, wrapped in plastic wrap. Chocolate chunks may be made 1 week ahead and chilled. In a heavy saucepan whisk together cream, milk, cornstarch, and salt until smooth and add mints. Bring mixture to a boil over moderate heat, stirring constantly, and simmer, stirring constantly, 1 minute, or until mints are dissolved and mixture is thickened. Pour mixture through a sieve into a bowl and cool. Stir in extract and, if using clear mints, food coloring. Chill mixture, its surface covered with plastic wrap, at least 3 hours, or until cold, and up to 1 day. Freeze mixture in an ice-cream maker. Transfer ice cream to a bowl and fold in chilled chocolate chunks. Transfer ice cream to an airtight container and put in freezer to harden. Ice cream may be made 1 week ahead. Makes 1 1/2 pints. This recipe calls for green-and-white or clear peppermints as well as red-and-white ones. If you can't find the green-and-white or clear mints, use additional red-and-white candie

Nutritional Information:

1780 Calories (kcal); 180g Total Fat; (89% calories from fat); 14g Protein; 34g Carbohydrate; 669mg Cholesterol; 507mg Sodium