Directions:
- In a blender blend cream, milk, and mint until mint is finely chopped. In a saucepan bring cream mixture just to a boil and cool 15 minutes. Whisk in eggs and sugar and cook over moderate heat, stirring constantly, until slightly thickened and a thermometer registers 170°F. (Do not let custard boil or it will curdle.) Pour custard through a fine sieve into a bowl. Chill custard, its surface covered with plastic wrap, until cold, at least 3 hours, and up to 1 day. Chop chocolate. Freeze custard in an ice-cream maker. Transfer ice cream to an airtight container and stir in chocolate. Put ice cream in freezer to harden.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 1678.26 Kcal (7027 kJ) | ||
| Calories from fat | 988.71 Kcal | ||
| % Daily Value* | |||
| Total Fat | 109.86g | 169% | |
|---|---|---|---|
| Cholesterol | 720.16mg | 240% | |
| Sodium | 395.73mg | 16% | |
| Potassium | 702mg | 15% | |
| Total Carbs | 158.08g | 53% | |
| Sugars | 137.87g | 551% | |
| Dietary Fiber | 1.7g | 7% | |
| Protein | 27.7g | 55% | |
| Vitamin C | 2.4mg | 4% | |
| Iron | 2.9mg | 16% | |
| Calcium | 569.6mg | 57% | |
| Amount Per 100 g | |||
| Calories | 220.81 Kcal (924 kJ) | ||
| Calories from fat | 130.08 Kcal | ||
| % Daily Value* | |||
| Total Fat | 14.45g | 169% | |
|---|---|---|---|
| Cholesterol | 94.75mg | 240% | |
| Sodium | 52.07mg | 16% | |
| Potassium | 92.36mg | 15% | |
| Total Carbs | 20.8g | 53% | |
| Sugars | 18.14g | 551% | |
| Dietary Fiber | 0.22g | 7% | |
| Protein | 3.64g | 55% | |
| Vitamin C | 0.3mg | 4% | |
| Iron | 0.4mg | 16% | |
| Calcium | 74.9mg | 57% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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