Ingredients: (yields a little over 1 qt)
- 1 ounce unsweetened chocolate (I use semi-sweet)
- 1/4 cup unsweetened cocoa powder
- 1 1/2 cups milk
- 2 large eggs
- 3/4 cup sugar
- 1 cup heavy or whipping cream
- 1 tsp vanilla extract
- 2 tsp peppermint extract
- 1 cup Andes mints chopped or use the baking chips (keep in the freezer until ready to use)
- Melt the unsweetened (or semi-sweet) chocolate in a double boiler. Whisk in the coca and stir until smooth. (The chocolate may seize, but the milk will dissolve it). Whisk in the milk a little at a time, and heat until blended.
- Whisk the eggs in a mixing bowl until light and fluffy, 1-2 minutes. Whisk in the sugar, a little at a time, until blended. Pour the cream, vanilla, and peppermint and mix.
- Pour the chocolate mixture into the cream mixture, and blend. Put in the refrigerator and allow to chill 1-3 hours.
- Pour the mixture into your ice cream maker and follow the manufacturer's instructions.
- About 2 minutes before the ice cream is done, add 1 cup of the Andes mints, and let the ice cream finish. The ice cream will be soft, put in the freezer and wait a few hours, and it is perfect!