# What You’ll Need:
→ Dairy
01 - 2 cups heavy cream
02 - 1 cup whole milk
→ Sweeteners
03 - 3/4 cup granulated sugar
→ Egg Base
04 - 4 large egg yolks
→ Flavorings
05 - 1 1/2 teaspoons pure peppermint extract
06 - 1/2 teaspoon pure vanilla extract
07 - Optional: a few drops green food coloring
→ Add-Ins
08 - 3/4 cup semisweet chocolate chips (mini or chopped)
# How-To Steps:
01 - In a medium saucepan, combine the heavy cream, whole milk, and half the granulated sugar. Heat over medium until steaming but not boiling.
02 - In a separate bowl, whisk the egg yolks with the remaining sugar until pale and slightly thickened.
03 - Slowly pour about 1 cup of the hot cream mixture into the egg yolks while whisking constantly to temper the eggs.
04 - Return the tempered egg mixture to the saucepan. Cook over low heat, stirring constantly with a wooden spoon, until the custard thickens and coats the back of the spoon (between 170 and 175°F). Avoid boiling.
05 - Remove from heat and stir in peppermint extract, vanilla extract, and green food coloring if using.
06 - Pour the custard through a fine-mesh sieve into a clean bowl. Let cool to room temperature, then cover and refrigerate until fully chilled, at least 3 hours or overnight.
07 - Churn the chilled mixture in an ice cream maker according to the manufacturer’s instructions. Add the chocolate chips in the final minutes of churning.
08 - Transfer to a lidded container and freeze for 2 to 4 hours until firm before serving.
