Mint Chocolate Chip Ice Cream

1. Stage

In a small saucepan, heat the milk to 175°F. Whisk in the sugar and salt until they’re dissolved.

2. Stage

Now you’re going to temper the eggs. Whisk in a small amount of the hot mixture into the bowl of the lightly beaten eggs. Pour the milk-egg mixture back into the saucepan, and whisk. Cook the mixture while whisking constantly over low heat, until the mixture coats the back of a metal spoon and reaches at least 160°, for two to three minutes. Immediately remove the saucepan from the heat. Editor’s Tip: Be sure to whisk constantly once the hot milk and eggs are combined, or you’ll be left with scrambled eggs in your ice cream.

3. Stage

Working quickly, pour the custard into a bowl, and place the bowl over a bigger bowl filled with ice water. Stir the custard for two minutes. Editor’s Tip: I like to strain my custard through a fine mesh sieve to catch and remove any pieces of egg.

4. Stage

Stir in the heavy whipping cream, vanilla, peppermint extracts and food coloring ( if you choose). Press the storage wrap onto the surface of the custard so it doesn’t form a skin. Refrigerate the custard base for several hours or overnight. Editor’s Tip: It’s so tempting to skip the chilling and get right to the churning, but letting the custard chill creates a richer ice cream texture and more mature flavor.

5. Stage

Using a rubber spatula, stir the chocolate chips into the custard. Pour the custard into the ice cream freezer cylinder until it’s two-thirds full. Churn and freeze the ice cream according to the manufacturer's directions. Refrigerate the remaining mixture until it's ready to churn. Editor’s Tip: We put together a list of our favorite ice cream makers just in case you don’t already own one.

6. Stage

Transfer the churned ice cream to a freezer container, and freeze for two to four hours before serving.