# 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)
# Step-by-step Directions:
01 - Combine heavy cream, whole milk, and half of the granulated sugar in a medium saucepan. Heat over medium until steaming, avoiding boil.
02 - In a separate bowl, whisk the egg yolks with the remaining sugar until pale and slightly thickened.
03 - Gradually whisk about 1 cup of the hot dairy mixture into the egg yolks to temper them.
04 - Return the tempered yolk mixture to the saucepan. Cook over low heat, stirring constantly until custard thickens and coats the back of a wooden spoon between 170–175°F (77–80°C). Do not boil.
05 - Remove from heat and stir in peppermint extract, vanilla extract, and green food coloring if desired.
06 - Strain the mixture through a fine-mesh sieve into a clean bowl. Cool to room temperature, cover, and refrigerate until fully chilled, at least 3 hours or overnight.
07 - Churn the chilled custard in an ice cream maker according to manufacturer’s instructions. Add chocolate chips during the final minutes of churning.
08 - Transfer ice cream to a lidded container and freeze for 2 to 4 hours until firm before serving.
