# Ingredient List:
→ 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 - a few drops green food coloring (optional)
→ Add-Ins
08 - 3/4 cup semisweet chocolate chips (mini or chopped)
# Directions:
01 - Combine heavy cream, whole milk, and half of the sugar in a medium saucepan; heat over medium until steaming without boiling.
02 - In a separate bowl, whisk egg yolks with remaining sugar until pale and slightly thickened.
03 - Gradually add about 1 cup of the hot dairy mixture to the yolks while whisking continuously to temper.
04 - Return yolk mixture to saucepan and cook over low heat, stirring with a wooden spoon, until custard thickens and coats the back of the spoon (170–175°F); do not boil.
05 - Remove from heat and stir in peppermint extract, vanilla extract, and green food coloring if desired.
06 - Pass mixture through a fine-mesh sieve into a clean bowl, cool to room temperature, then refrigerate until fully chilled (minimum 3 hours, ideally overnight).
07 - Churn the chilled custard in an ice cream maker according to manufacturer’s directions; add chocolate chips in final minutes of churning.
08 - Transfer churned ice cream to a freezer-safe container and freeze for 2 to 4 hours until set before serving.
