Homemade Mint Chocolate Frozen Custard

My mom recently got an ice cream maker and it's amazing! During my recent visit to her house, we made two different frozen custard recipes and both were great, so I shall be posting both. I highly recommend getting one of these machines if you are even remotely interested in making ice cream:

https://www.cuisinart.com/shopping/appliances/ice-cream-and-yogurt-makers/ice-21p1/

And this recipe is sooooo tasty! I could eat way too much of this, very good thing I had to share with the rest of the family lol.

Link to original recipe: https://themessybaker.com/2014/06/24/chocolate-mint-ice-cream-chocolate-crackle/

Recipe below contains our modifications.

Ingredients:

2 c. heavy cream

1 c. whole milk

3/4 c. sugar

3/4 c. loosely packed chocolate mint leaves

4 large egg yolks

green food coloring

4 oz. Ghirardelli 60% cacao baking bar, finely chopped

Directions:

1. In a large saucepan over medium-high heat, combine cream, milk, sugar, and chocolate mint leaves. Stir near constantly until mixture is beginning to simmer--do NOT let it scorch or boil! Remove from heat and let rest for 30 minutes, then remove chocolate mint leaves and discard them.

2. In a large, heatproof bowl, whisk the egg yolks for at least 1 minute. Reheat the cream mixture over medium heat, stirring near constantly, until mixture is steaming. Remove from heat. Very slowly and in a steady stream, pour a ladle of the heated cream into the egg yolks, whisking constantly. Repeat with a second ladle of cream. 

3. Whisk the egg yolk mixture into the cream mixture in the saucepan. Return to just past medium heat and stir constantly, being very careful not to scorch, until mixture is thick enough to coat the back of a spoon.

4. Using a fine mesh strainer, strain mixture into a large, heatproof bowl. Place on a cooling rack and let cool, stirring occasionally, until mixture is near room temperature (our took just over an hour).

5. Cover mixture with plastic wrap, pressing the wrap down gently into the bowl to make contact with the surface of the liquid all the way across (to prevent a skin from forming). Transfer to fridge and chill for at least 2 hours.

6. When ready to make the frozen custard, set up machine and add mixture according to manufacturer's directions. For the machine listed above, it will need to run 15 minutes, then add the chopped chocolate pieces and run for additional 5 minutes (20 total).

7. Scoop it up and enjoy! Store remaining frozen custard in an airtight container in the freezer.