Ingredients
2 cups loosely packed mint leaves
2 cups plus 2 tablespoons whole milk
1 1/4 cups heavy cream
2/3 cup sugar
4 tablespoons cornstarch
3 tablespoons cream cheese, room te perature
Kosher salt
1 3.5-ounce chocolate bar
Method
Bruise the mint leaves after washing them so that they soften and release some of their oil. Set aside.
Take two cups of whole milk and mix it with heavy cream, and sugar in a medium saucepan. Heat the mixture over medium/high heat, stirring in order to dissolve the sugar. Bring it to a boil. Take it down from the heat. Add mint leaves to warm milk. Cover and keep it aside for 25 minutes. Now strain out the leaves.
Combine 2 tablespoons of milk and the cornstarch in a glass or bowl. Stir vigorously to create a slurry. Then stir slurry into the mint-milk mixture.
Put saucepan on the heat and bring it to boil. Let it boil for one minute. Stir it frequently until it begins to thicken. Remove from heat.
Stir cream cheese and a pinch of salt in a large bowl. Add hot milk mixture and whisk until fully combined. Cover and chill it in the refrigerator until it cools.
While the base is chilling, chop the chocolate bar into small pieces. Place them in a plastic bag and put it in the freezer until it is ready to use. After the base is completely cool, add it to an ice cream maker and process according to the manufacturer’s instructions. Stir the chilled chocolate pieces in it. Transfer to an airtight container and freeze for at least two hours before serving.