Minzeis

Ingredients

• 250 g whipping cream
• 50 g fresh mint
• 3 egg yolks
• 2 tbsp birch sugar
• Pinch of salt
• 50 g dark chocolate

Instructions

1. 1.

   Heat the cream. Wash and dry the mint, then blend it with the cream. Whisk the egg yolks with birch sugar and salt until creamy, then fold in the mint‑cream mixture. Continue whisking over a hot water bath until the mixture thickens slightly; if a spoon dipped into the mixture leaves a line on its back that remains, the ice cream base is sufficiently heated.

2. 2.

   Cool the mixture by stirring it over cold water for about 30 minutes and place it in the refrigerator. Meanwhile chop the chocolate. Stir again, fold in the chocolate shavings, pour into an ice‑cream maker and churn for about 15 minutes (or pour into a freezer container and freeze for about 5 hours, stirring occasionally). Serve by scooping with an ice‑cream scoop.