Mint Chocolate Chip

Steps

1. Heat 160 ml whipping cream160 ml whipping cream⅔ cup heavy cream240 ml whipping cream240 ml whipping cream1 cup heavy cream and 210 ml whole milk210 ml whole milk¾ cup + 2 tbsp whole milk315 ml whole milk320 ml whole milk1⅓ cups whole milk in a saucepan until steaming. Take the pan off the heat.
2. Stir in 30 g fresh mint leaves230 ml fresh mint leaves1 cup packed fresh mint leaves45 g fresh mint leaves350 ml fresh mint leaves1½ cups packed fresh mint leaves, crushing the leaves against the pan with a spoon. Cover and steep for 30 minutes.
3. Strain into a bowl, pressing hard on the leaves to get all the cream out.
4. Whisk in 65 g caster or granulated sugar75 ml caster or granulated sugar⅓ cup granulated sugar100 g caster or granulated sugar120 ml caster or granulated sugar½ cup granulated sugar and 15 g full-fat cream cheese1 tbsp full-fat cream cheese1 tbsp cream cheese25 g full-fat cream cheese1½ tbsp full-fat cream cheese1½ tbsp cream cheese until completely smooth.
5. Pour into the tubpint, cool to room temperature, then put the lid on.
6. Once it is completely cool, freeze the tubpint on a level shelf for 24 hours.
7. Take the lid off, set the tubpint in the outer bowl and lock it into the machine. Run Ice Cream.
8. If it looks crumbly or powdery, add 15 ml whole milk1 tbsp whole milk1 tbsp whole milk25 ml whole milk1½ tbsp whole milk1½ tbsp whole milk and run Re-spin.
9. With a spoon, dig a hole about 4 cm1½ in wide down to the bottom of the tubpint. Add 40 g dark chocolate40 g dark chocolate1½ oz dark chocolate60 g dark chocolate60 g dark chocolate2 oz dark chocolate, then run Mix-in.