# Components:
→ 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)
# Directions:
01 - Combine heavy cream, whole milk, and half the sugar in a medium saucepan. Heat over medium until steaming but not boiling.
02 - Whisk egg yolks with the remaining sugar until pale and slightly thickened in a separate bowl.
03 - Gradually add about 1 cup of the hot cream mixture to the yolks while whisking constantly to temper.
04 - Return the egg mixture to the saucepan. Cook over low heat, stirring constantly with a wooden spoon, until custard thickens and coats the back of the spoon, reaching 170–175°F (77–80°C). Avoid boiling.
05 - Remove from heat and stir in peppermint extract, vanilla extract, and green food coloring if desired.
06 - Pour the mixture through a fine-mesh sieve into a clean bowl. Cool to room temperature, then cover and refrigerate until fully chilled, at least 3 hours or overnight.
07 - Process the chilled custard in an ice cream maker according to manufacturer's instructions. Add the chocolate chips during the last minutes of churning.
08 - Transfer the churned mixture to a lidded container and freeze until firm, about 2 to 4 hours, before serving.
