Chocolate Thin Mint Ice Cream

Ingredients

• 28  round chocolate-covered creamy mints divided thin (1 box)
• 3 tablespoons cocoa powder 
• 5 ounces chocolate dark 70% chopped fine ( cacao)
• 6  egg yolk 
• 3 cups half and half 
• 0.5 teaspoon kosher salt 
• 0.5 cup sugar 

Equipment

• sauce pan
• whisk
• kitchen thermometer
• ice cream machine

Directions

1. In a medium saucepan off heat, whisk together egg yolks and sugar until light in color and slightly thickened, 3 to 5 minutes.
2. Whisk in cocoa powder until no lumps remain. Slowly add half and half, whisking constantly. Finely chop 10 Thin Mints (crumbs should be no larger than a pea) and stir into dairy.
3. Put saucepan on medium-low heat and cook, whisking frequently, until custard reaches 180°F on an instant read thermometer (custard should coat the back of a spoon but a swiped finger should leave a clean line).
4. Remove custard from heat and stir in chocolate, then salt to taste.
5. When chocolate is fully melted and incorporated, transfer to an airtight container and chill overnight in refrigerator.
6. The next day, churn in an ice cream maker according to manufacturer's instructions. Roughly chop remaining Thin Mints; chunks should range from pea to nickle-sized. In the last minute of churn, add chopped Thin Mints. Return ice cream to container and chill in freezer for at least two hours before serving.