1 1/2 C whole milk
1/2 C heavy cream
1 vanilla bean
6 egg yolks
3/4 C sugar
1/2 bunch chocolate mint, de-stemmed and roughly chopped
Combine the milk and cream with half the sugar, vanilla bean and mint in a medium saucepan. Bring to a boil, remove from heat and allow to steep for ten minutes. Strain through a mesh strainer. Be sure to scrape the vanilla bean. Beat the egg yolks in a mixing bowl with the remaining sugar until fully incorporated. Slowly add the cream mixture to the egg yolks while continuing to stir. Return to saucepan and cook over low heat until mixture thickens and coats the back of a spoon. Do not let the mixture boil. Cool and pour into an ice cream machine and follow manufacturer’s directions.
Recipe by Chef Mike Shackelford of Trelio Restaurant, Clovis, CA