Categories: Dessert

Ingredients

• 1 3/4 cups half-and-half
• 1 1/4 cups sugar
• 5 large egg yolks
• 1 3/4 cups plus 2 tbsp. heavy cream
• 1/2 tsp vanilla extract
• 6 oz. dark chocolate chips
• 1/4 cup unsweetened cocoa powder
• 3/4 cup chocolate-mint candies (such as Andes)

Directions

1. Heat the half-and-half and sugar in a large saucepan over low heat, stirring occasionally, until just simmering. Remove from the heat.

2. Beat the egg yolks in a large bowl with a mixer on medium-high speed until pale yellow and thick, 3-5 minutes. Temper the egg yolks by slowly drizzling in 1 cup of the hot half-and-half mixture, whisking constantly. Pour the tempered egg yolk mixture into the saucepan with the rest of the half-and-half mixture, whisking gently as you add it. Simmer over low heat, stirring constantly with a wooden spoon, until very thick, about 5 minutes. The mixture should be thick enough to coat the back of the spoon but not as thick as pudding.

3. Pour the mixture through a fine-mesh strainer into a medium bowl. Add 1 3/4 cups heavy cream and the vanilla, stir to combine and set aside.

4. Heat the remaining 2 tbsp. heavy cream with the chocolate chips in a heatproof bowl set over a saucepan of simmering water, stirring, until smooth and melted, 3-5 minutes. Remove from the heat. Add 1 cup of the prepared custard and whisk to combine, then pour the chocolate custard into the remaining vanilla custard, whisking to combine. Whisk in the cocoa powder.

5. Churn the mixture in an ice cream maker as directed. Stir in the chopped candy and transfer to a freezer-safe baking dish or loaf pan. Cover and freeze until firm enough to scoop, at least 8 hours.

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