CHOCOLATE MINT ICE CREAM

1 1/2 cups heavy cream, divided
1 cup milk
1/3 cup sugar
1 pkg (10-oz) Nestle Toll House mint-chocolate morsels, divided
2 egg yolks
1/8 tsp salt

In a heavy saucepan, combine 1 1/4 cups of the heavy cream, milk, sugar, and 1 cup of the morsels; cook over low heat, stirring with wire whisk until morsels are melted and mixture is smooth. Remove from the heat.

In a small bowl, beat egg yolks and salt until thick; gradually add chocolate mixture; beat until well blended.
Chill 30 minutes.

In a small heavy saucepan, combine remaining morsels and remaining heavy cream. Cook over low heat, stirring constantly until morsels are melted and mixture is smooth. Remove from the heat; set aside.

Pour chilled chocolate-egg mixture into an electric ice cream freezer and churn until thick, about 25 minutes. Pour in the reserved chocolate mixture and churn 10 seconds.

Remove dasher; cover ice cream and store in freezer until ready to serve.

Yield: 1 quart

 Note: File Photo