1 cup fresh mint leaves
one cup / 240 ml heavy cream
1/2 cup and two tablespoons / 130 ml brown rice syrup
Scant 1/2 teaspoon peppermint extract
two cups / 480 ml whole-milk Greek yogurt
two ounces nice quality dark chocolate, finely chopped
Method:
Coarsely chop the mint leaves and put them in a saucepan with the cream. Bring to a simmer over medium heat, occasionally stirring and pressing the mint leaves so that they release the oils. As soon as it comes to a simmer, add the brown rice syrup and stir to merge, then turn off the heat. Leave the mixture on the stove top to steep for 30 minutes.
Pour the cream mixture in to a bowl through a fine-mesh sieve to remove the mint leaves. Add the peppermint extract and yogurt to the bowl and whisk to merge. Cover the mixture and chill in the fridge for at least 30 minutes and up to overnight.
Churn the yogurt mixture in an ice cream maker, following the manufacturer's instructions. When the yogurt if completed churning, stir in the chocolate (hs note: alternately, I usually drizzle in just-melted chocolate in lieu of chopped). Serve immediately (recommended!), or transfer to a covered container and store in the freezer, where it will firm up increasingly over time.
Serves 4-6.
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