Chocolate Mint Oreo Ice Cream

recipe adapted from Ben & Jerry’s

2 ounces unsweetened chocolate

1/3 cup unsweetened cocoa powder

1 1/2 cups milk

2 large eggs

1 cup sugar

1 cup heavy cream, or whipping cream

1/2 teaspoon peppermint extract
1 cup Mint Oreos, roughly chopped

Melt the unsweetened chocolate in the top of a double boiler over hot, not boiling, water. Gradually whisk in the cocoa and heat, stirring constantly, until smooth. (If the chocolate clumps or “seizes”, don’t worry – the milk will dissolve it). Whisk in the milk, a little at a time, and heat until blended. Remove from the heat and let cool.

Whisk the eggs in a mixing bowl until light and fluffy, 1 to 2 minutes. Whisk in the sugar, a little at a time, then continue whisking until completely blended, about 1 minute more. Pour in the cream and vanilla, and whisk to blend.

Pour the chocolate mixture into the cream mixture and blend. Cover and refrigerate until cold, about 1 to 3 hours, or even overnight.

Transfer the mixture to an ice cream maker and freeze following the manufacturer’s directions. During the last 1-2 minutes of churning, add the chopped Oreos to mix into the ice cream. Remove from the ice cream maker and store in a freezer safe container. Freeze overnight to meld flavors and serve. Makes 1 quart.