2 cups 2% reduced-fat milk
1 cup half-and-half
2/3 cup fresh mint sprigs
3/4 cup sugar
1/2 tsp vanilla
3/4 cup chopped dark chocolate
dash of salt
2 large egg yolks
combine mint leaves and sugar into a food processor. process until the mint is finely ground. in a medium bowl, whisk egg yolks until smooth, then add the sugar and mint mixture and whisk until combined.
heat milk and half-and-half over medium-high heat in a saucepan. heat milk mixture until tiny bubbles form around the edge of the suacepan (do not boil).
gradually add hot milk mixture to egg mixture, stirring constantly with a whisk. pour egg yolk mixture back into the saucepan. cook over medium-low heat until a thermometer registers 160° (about 2 minutes), stirring constantly.
pour milk mixture through a fine sieve over a bowl, pressing slightly with a wooden spoon. discard solids.
chill in refrigerator. once cool, place in ice cream maker for 20-30 minutes, gradually adding the chocolate. return mixture to freezer for 1-2 hours or until firm.