My Diary of Us

Heat mint, 1/2 cup sugar, and milk in a saucepan over medium low heat until sugar has dissolved. Turn of heat and let the mint steep for 10 minutes.

Meanwhile add blackberries, 1/4 cup sugar, and vanilla in another saucepan and smash the blackberries to release their juices.  Simmer for 5-10 minutes and then remove from the heat and chill in the refrigerator for at least two hours.

Strain the mint leaves out of the milk and then pour into the heavy cream and stir to combine. Place in an airtight container and place into the fridge for at least 2 hours until very cold but up to overnight.

Place the ice cream base (cream and milk mixture) into the frozen ice cream sleeve and start churning according to ice cream maker’s instructions for about 30 minutes until soft serve consistency.

Add chopped chocolate in at this time until just combined.

Pour half of the ice cream into an airtight container and then layer with half of the blackberry reduction and swirl into the ice cream. Repeat the process once more and then freeze for 4 hours.

Serve in bowls or in cones as desired.