Grasshopper Ice Cream

Place a strainer over a large heatproof bowl; set aside.

Combine the cream, milk, and sugar in a medium saucepan and bring to a simmer over medium heat, stirring occasionally. Continue to simmer until the sugar dissolves, about 5 minutes.Meanwhile, whisk the egg yolks in a large bowl until foamy and light in color, about 3 minutes.

Remove the cream mixture from the heat and slowly pour about 1 cup into the egg yolks, whisking constantly.

Pour the cream-egg mixture back into the pan and cook over medium heat, stirring constantly with a wooden spoon, until the mixture thickens slightly and coats the back of the spoon, about 3 to 5 minutes. (When you draw your finger across the spoon, it should make a mark through the custard, which should not run back in on itself.)

Pour the mixture through the strainer into the bowl and discard the contents of the strainer. Stir in the mint extract and food coloring. Press a sheet of plastic wrap directly onto the surface of the custard to prevent a skin from forming. Refrigerate until completely chilled, at least 4 hours.Freeze the chilled ice cream base in an ice cream maker according to the manufacturer’s directions. Fold the brownies and chocolate into the finished ice cream while it’s still in the bowl of the ice cream maker.

Serve immediately for a soft ice cream, or transfer the ice cream to an airtight container and freeze until solid. Allow the ice cream to sit at room temperature for 15 minutes before serving if frozen solid.