Recipe of Chianti Kitchen, the Tuscan
School of Cooking

Ingredients:
5 egg yolks
2 cups milk
1 cup double/heavy cream
150g (5oz) milk chocolate, cut into squares
Ice-cream machine

For mint sauce:
1 large bunch of fresh mint leaves,
chopped finely
1 cup whole milk
2 egg yolks
1 cup fresh double/heavy cream
150 g (5 oz) sugar







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Preparation:
Beat egg yolks and sugar until thick.
Pour milk into a saucepan and slowly
bring to boil. Stirring continuously, pour
the hot milk into the egg yolks mix.
Then pour the mixture back into the pan
and heat gently, stirring until the
mixture thickens - do not allow to boil.
When a film forms over the back of your
spoon, remove saucepan from the heat.
Carefully drop in chocolate squares, stir
until they melt, and then leave the
mixture to cool. Once chilled, mix until
slushy. Add whipped cream and mix
together thoroughly. Transfer the
mixture in an ice cream maker.

For mint sauce: Place mint leaves and
milk into a saucepan and bring them
slowly to boil. Allow to cool for 2
minutes and whisk in egg yolks
mounted with sugar, and finally whipped
double cream. Pour over the chocolate
ice cream.

Makes 4 servings