Grind the peppermint leaves together with the sugar in a mortar, infuse this mixture in the hot skim milk, then let it cool. Dissolve the cooking chocolate in a bain-marie, mix with the egg yolks until a frothy quantity is obtained, which is slightly bound. Allow this to cool as well.
Fold the flavored cow’s milk into the chocolate mixture in combination with the chocolate mint liqueur, whip the whipped cream until very stiff, and carefully fold in the grated cooking chocolate (for dark brown “speckles” in the finished ice cream). Pour this amount into the ice cream maker and run for 1000 cmin.
Meanwhile, whip the egg whites with the sugar until semi-stiff (if using the freezer for preparation, the egg whites need to be as stiff as possible), turn off the ice cream maker briefly, add the egg whites. Turn in the ice cream maker for another 10-1500 cmin.
(The required freezing time may be longer due to the addition of alcohol and the fact that the egg whites are only semi-stiff).
Place this extremely delicate ice cream with peppermint flower spikes, briefly dipped in melted cooking chocolate, dried on parchment paper, on the table.
Tip: Feel free to use better chocolate – the more delicious the result!
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