I make my ice cream the old-fashioned way: with organic raw eggs.
You are not required to do the same. If you're worried about
salmonella, you have several options: Use pasteurized eggs instead. Or
leave out the eggs entirely for a very serviceable Philadelphia-style
ice cream. It's your kitchen after all.
1 cup mint leaves (or more), packed
1-1/2 cups milk
2 large eggs
3/4 cup granulated sugar
1-1/2 cups heavy cream
3 ounces bittersweet chocolate, chopped
Tear up the mint leaves and add them to a small saucepan with the milk. Heat the milk until little bubbles form around the edges. Remove the pot from the heat and let it sit until cool. Refrigerate until ready to use (the longer it sits, the more flavor becomes infused). Strain the mixture into a medium bowl, pressing on the leaves to extract as much liquid as possible. Discard the leaves.
In a large bowl, whisk the eggs for 1 to 2 minutes. Whisk in the sugar a little at a time, then whisk for 1 minute more. Pour in the cream and minty milk, and whisk for another minute until the sugar is dissolved. Freeze in an ice cream maker according to the manufacturer’s instructions (usually spin for 25 minutes).
While the ice cream is churning, heat the chopped chocolate on top of a double boiler (if you don't have one, improvise your own by setting a metal bowl atop a smallish saucepan with an inch of simmering water; the bottom of the bowl should not touch the water). Stir the chocolate until melted and smooth, 1 to 2 minutes.Transfer the churned ice cream mixture into a freezer-safe container in layers, messily alternating big spoonfuls of soft ice cream with drizzlings of melted chocolate. Freeze until firm, at least 8 hours.