Chocolate Mint Ice Cream
- Mint leaves from 2 bunches fresh mint, washed and dried
- 3 cups heavy whipping cream
- 1/2 cup granulated sugar
- Pinch salt
- 3 ounces
- finely chopped bittersweet chocolate
Roughly chop fresh mint and place in a glass bowl. Add cream and stir until blended. Cover and place in refrigerator for 8 hours or overnight.
Place sieve over clean bowl. Strain mint-cream mixture into bowl. Press mint firmly against sieve to extract all the liquid. Discard the mint. Stir sugar, salt and chocolate into the mint cream and mix well with spatula. Transfer to ice cream freezer and process according to manufacturer's directions. Store ice cream in tightly covered container in freezer until ready to serve.