Perfect Mint Chocolate Chip Ice Cream

Last year I found an opened-box 2qrt cuisinart ice cream machine at Sam's for a steal of a deal.  I've been messing with recipes trying to find my favorites.  Today's experiment was about perfect:

Mint Chocolate Chip Ice Cream
2 pasteurized eggs
1 C sugar
2 C heavy cream
2 C whole milk
1/8 tsp salt
1 T mint extract

7/8 C dark chocolate shavings (Hand shaved is the only way to go.  I use the large chocolate blocks from bulk sellers.  Just use a sharp knife and cut thin "slices" and it breaks into slivers.)  After the chocolate is shaved, I put it in a sandwich bag in the freezer so that it helps cool when it's added.

Whip eggs until they are frothy (this takes a little while, five minutes?, because they are pasteurized)
Add sugar and whip until thick and white.  Add in everything else other than the chocolate and mix completely.  Freeze in 2 qrt machine 20 minutes or so until almost frozen.  In the last five minutes, add in the the chocolate.

 

Try to cure in the freezer for a couple hours.  Or just make another batch tomorrow when your bowl is refrozen.