PEPPERMINT CHOCOLATE-CHUNK ICE CREAM

Peppermint Chocolate-Chunk Ice Cream image

Yield Makes 1 1/2 pints

Number Of Ingredients 10

For chocolate chunks
3 ounces fine-quality bittersweet chocolate (not unsweetened)
2 ounces individually wrapped red-and-white peppermint hard candies (about 1/3 cup)
2 cups heavy cream
1/2 cup milk
2 tablespoons cornstarch
1/8 teaspoon salt
3 ounces individually wrapped green-and-white or clear peppermint hard candies (about 1/2 cup)
1/2 teaspoon peppermint extract
1 or 2 drops green food coloring if using clear peppermint candies

Steps:

Make chocolate chunks:
Line a baking sheet with wax paper.
Chop chocolate. In a double boiler or a metal bowl set over a saucepan of barely simmering water melt chocolate, stirring until smooth. Remove top of double boiler or bowl from heat and cool chocolate. Chop mints (largest pieces should be about 1/4 inch) and stir into chocolate. Spread chocolate mixture 1/4 inch thick on wax-paper-lined baking sheet. Chill chocolate mixture until firm, about 30 minutes. Coarsely chop chocolate mixture and chill, wrapped in plastic wrap. Chocolate chunks may be made 1 week ahead and chilled.
In a heavy saucepan whisk together cream, milk, cornstarch, and salt until smooth and add mints. Bring mixture to a boil over moderate heat, stirring constantly, and simmer, stirring constantly, 1 minute, or until mints are dissolved and mixture is thickened. Pour mixture through a sieve into a bowl and cool. Stir in extract and, if using clear mints, food coloring. Chill mixture, its surface covered with plastic wrap, at least 3 hours, or until cold, and up to 1 day.
Freeze mixture in an ice-cream maker. Transfer ice cream to a bowl and fold in chilled chocolate chunks. Transfer ice cream to an airtight container and put in freezer to harden. Ice cream may be made 1 week ahead.