14piecesAndes Chocolate Mints(chopped, about ½ of 4.67-ounce package)
Note: If your ice cream machine requires pre-freezing, make sure to freeze in advance of making the custard base.
In a medium saucepan placed over medium heat, add the half-and-half and 1 ½ cups of the heavy cream. Add sugar and salt and whisk until dissolved. Stir in the mint leaves to steep.
While the cream mixture heats, add 2 egg yolks to the remaining ½ cup of heavy cream, whisking to combine. When the cream is hot, slowly ladle some of the hot cream into the cream and egg yolks, whisking continuously. This tempers the eggs.
Then slowly pour the egg yolk mixture into the hot cream mixture, while whisking. Cook over medium-low heat until slightly thickened, being careful not to boil the cream mixture.
Strain the mixture into a heat-proof bowl. Cover with plastic wrap, pressing the plastic wrap directly on top of the cream mixture. Refrigerate until completely chilled, at least 2 hours.
Transfer to an ice cream machine and churn until the mixture is the consistency of soft serve. Transfer to a freezer-safe container and stir in Andes Mints and Junior Mints. Freeze until firm, approx. 3-4 hours or overnight.