Method

Infused Chocolate Custard Base

Warm dairy and infuse mint

Combine whole milk, heavy cream, and fresh mint leaves in a medium saucepan. Warm over medium heat until just below simmering (bubbles forming at edges), about 6–8 minutes. Remove from heat and let mint steep for 20 minutes to infuse. After steeping, strain out and discard the mint leaves, pressing gently to extract flavor; return infused milk mixture to the saucepan.

Mix cocoa and sweetener

Whisk the unsweetened cocoa powder, erythritol, and salt with about 3 tablespoons of the warm infused milk in a small bowl to make a smooth paste with no lumps. Whisk the paste back into the saucepan with the remaining milk; warm gently until evenly combined.

Temper egg yolks

In a medium bowl, whisk the 3 egg yolks until smooth. Gradually add about 1/3 cup of the warm chocolate‑mint milk to the yolks while whisking constantly to temper and raise the yolks' temperature. Then slowly pour the tempered yolk mixture back into the saucepan, whisking.

Cook custard

Cook the mixture over low to medium‑low heat, stirring constantly with a heatproof spatula, scraping the bottom, until the custard thickens enough to coat the back of the spatula and reaches 170–175°F (77–80°C), about 4–6 minutes. Do not boil.

Melt in chocolate and cool

Remove the pan from heat and immediately stir in the chopped unsweetened dark chocolate until fully melted and incorporated. If additional sweetness is desired, stir in up to 1 teaspoon of the monk fruit/stevia blend to taste. Strain the custard through a fine‑mesh sieve into a clean bowl to remove any cooked egg bits and remaining solids. Cool the custard at room temperature for 15 minutes, then cover and chill in the refrigerator until fully cold, at least 2 hours or preferably overnight.

Freeze and Finish

Churn

Once the custard is thoroughly chilled, add 1/2 teaspoon peppermint extract and stir to combine. Churn the chilled custard in an ice cream maker according to the manufacturer's instructions, usually 20–30 minutes, until it reaches a soft‑serve consistency.

Add chocolate pieces

If using chopped dark chocolate or sugar‑free chips, add them during the last 3–5 minutes of churning so they are evenly distributed.

Harden

Transfer the churned ice cream to an airtight container, smooth the top, press a piece of parchment directly on the surface to minimize ice crystals, and freeze until firm, at least 2–4 hours.

Serve

Let the ice cream sit at room temperature for 3–5 minutes to soften slightly before scooping. Serve garnished with a fresh mint leaf if desired.

Chocolate Mint (low Sugar) Recipe