Chocolate Mint Ice Cream

Directions

In heavy guage saucepan, combine 1¼ cups heavy cream, milk, sugar and 1 cup of mint chocolate chips.

Cook over low heat, stirring with wire whisk, until chips are melted and mixture is smooth.

Remove from heat.

In a medium bowl, beat egg yolks and salt until thick.

Gradually add chocolate mixture, beat until well blended.

Chill 30 minutes.

In a small heavy guage saucepan, combine remaining ½ cup of chips and ¼ cup of heavy cream.

Cook over low heat, stirring constantly, until chips are melted and mixture is smooth.

Remove from heat and set aside.

Pour chilled chocolate/egg mixture into an electric iceream freezer; churn until thick, about 25 minutes.

Pour in reserved chocolate mixture; churn 10 seconds more.

Remove dahser; cover and store in freeze until ready to serve.