Adapted from Sara Forte's The Sprouted Kitchen: a tastier take on whole foods
Yields 4-6 servings
.6 oz (about 1/2 cup loosely packed) fresh mint leaves
1 cup heavy cream
1/3 cup honey
1/4 teaspoon peppermint extract
2 cups Greek yogurt (I used 2%, although whole milk yogurt will lead to a smoother frozen yogurt)
2 ounces milk chocolate, finely chopped
-Coarsely chop the mint leaves and put them in a small saucepan with the heavy cream.
-Bring to a simmer over medium heat, stirring occasionally.
-As soon as the mixture comes to a simmer, stir in the honey and then turn off the heat; let steep for half an hour.
-Pour the cream mixture into a medium-sized bowl, using a fine-mesh sieve to catch the mint leaves (I used a tea strainer, which, given the amount of fresh mint that I used, worked nicely).
-Add the peppermint extract and yogurt to the cream, whisking to combine; be sure to whisk until smooth.
-Cover and let chill in the refrigerator for as little as 1 hour or as long as overnight.
-Churn the yogurt mixture in an ice cream maker according to the manufacturer's instructions.
-Once the yogurt has thickened, stir in the chopped chocolate.
-Scoop the churned yogurt into a container and store in the freezer. Let freeze for at least 1 hour before attempting to serve. Before serving, you may want to let the mixture sit on the counter for a quarter of an hour; otherwise, it's hard to scoop.