chocolate mint take #3

• 2 oz. NOI SIRIUS 70% Extra-bitter chocolate (Pure Icelandic Chocolate)
• 1/3 c. cocoa powder
• 1/4 c. granulated sugar
• 1/4 c. vanilla sugar
• 4 c. half and half
• 1 bunch fresh mint
• 1 1/2 teaspoon vanilla extract
• 1 teaspoon peppermint oil
• 1/2 c. crushed grasshopper cookies (mint chocolate cookies)
  

1. melt extra-bitter chocolate in metal bowl over double boiler
2. add cocoa powder gradually while stirring
3. add 2/3 c. of half and half and stir to combine
4. add sugar and vanilla sugar gradually while stirring
5. when combined, remove bowl to cool slightly
6. in saucepan over medium heat, pour the rest of the half
7. tie up mint in cheese cloth or tea infuser and steep in warming half and half for 15-20 minutes
8. when steeping is done, remove mint and pour chocolate mixture into half and half, stirring to combine
9. when fully incorporated, pour into glass bowl to cool on countertop.
10. once cooled, cover and put in refrigerator overnight.
11. pour cooled mixture and crushed cookies into ice cream maker and follow manufacturer's instructions.

RESULTS:
seriously good.
nice natural mint flavor.
long freezing time in ice cream maker resulted in the cookies being disintegrated into chips. In a good way.

possible refinements would be increasing the chocolate and decreasing sugar slightly.