Grasshopper Ice Cream Recipe - heavy cream

Method

• Place a strainer over a large heatproof bowl; set aside.
• Combine the cream, milk, and sugar in a medium saucepan and bring to a simmer over medium heat, stirring occasionally.
• Continue to simmer until the sugar dissolves, about 5 minutes.
• Meanwhile, whisk the egg yolks in a large bowl until foamy and light in color, about 3 minutes.
• Remove the cream mixture from the heat and slowly pour about 1 cup into the egg yolks, whisking constantly.
• Pour the cream-egg mixture back into the pan and cook over medium heat, stirring constantly with a wooden spoon, until the mixture thickens slightly and coats the back of the spoon, about 3 to 5 minutes.
• (When you draw your finger across the spoon, it should make a mark through the custard, which should not run back in on itself.)
• Pour the mixture through the strainer into the bowl and discard the contents of the strainer.
• Stir in the mint extract and food coloring.
• Press a sheet of plastic wrap directly onto the surface of the custard to prevent a skin from forming.
• Refrigerate until completely chilled, at least 4 hours.
• Freeze the chilled ice cream base in an ice cream maker according to the manufacturers directions.
• Fold the brownies and chocolate into the finished ice cream while its still in the bowl of the ice cream maker.
• Serve immediately for a soft ice cream, or transfer the ice cream to an airtight container and freeze until solid.
• Allow the ice cream to sit at room temperature for 15 minutes before serving if frozen solid.