Chocolate−Peppermint Ripple Ice Cream

Instructions

1. 1

   Green food coloring (optional) Melt chocolate in milk in a bowl placed over a pan of hot water.

2. 2

   Stir until smooth and remove from heat.

3. 3

   Put eggs and sugar in a bowl and beat together until thick and light.

4. 4

   In another bowl, whip the cream and yogurt together until soft peaks are formed, then fold into the egg mixture.

5. 5

   Fold two-thirds of the egg and cream mixture into melted chocolate.

6. 6

   Stir peppermint oil and few drops of green food coloring into the remaining mixture.

7. 7

   Place chocolate mixture into a container, cover and place in freezer for about 1 hour.

8. 8

   Put peppermint mixture in refrigerator.

9. 9

   Swirl the peppermint mixture through the chocolate to give a rippled effect, then freeze until firm.

10. 10

    About 30 minutes before serving, transfer ice cream to the refrigerator.