# 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 Make It:
01 - Combine heavy cream, whole milk, and half of the granulated sugar in a medium saucepan. Heat over medium until steaming, avoiding boiling.
02 - In a separate bowl, whisk egg yolks with the remaining sugar until pale and slightly thickened.
03 - Gradually whisk about 1 cup of the hot cream mixture into the egg yolks to temper.
04 - Return the yolk mixture to the saucepan. Cook over low heat, stirring constantly with a wooden spoon, until the custard thickens enough to coat the back of the spoon (170–175°F). 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. Allow to cool to room temperature, then cover and refrigerate until thoroughly chilled, at least 3 hours or overnight.
07 - Process the chilled mixture in an ice cream maker according to the manufacturer's instructions. Add chocolate chips during the last minutes of churning.
08 - Transfer the ice cream to a lidded container and freeze until firm, about 2 to 4 hours, before serving.
