Chocolate-Peppermint Ripple Ice Cream

2/3 cup semisweet chocolate, chopped
2 tablespoons milk
4 eggs
1/2 cup granulated sugar
2 cups whipping cream
1 1/4 cups plain yogurt
1 teaspoon peppermint oil
Green food coloring (optional)

Melt chocolate in milk in a bowl placed over a pan of hot water. Stir until smooth and remove from heat. Put eggs and sugar in a bowl and beat together until thick and light.

In another bowl, whip the cream and yogurt together until soft peaks are formed, then fold into the egg mixture. Fold two-thirds of the egg and cream mixture into melted chocolate. Stir peppermint oil and few drops of green food coloring into the remaining mixture.

Place chocolate mixture into a container, cover and place in freezer for about 1 hour.

Put peppermint mixture in refrigerator. Swirl the peppermint mixture through the chocolate to give a rippled effect, then freeze until firm.

About 30 minutes before serving, transfer ice cream to the refrigerator.

Serves 8.

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