Ingredients
Equipment
Method
- Combine heavy cream, whole milk, and half the sugar in a saucepan over medium heat until steaming.
- Whisk the egg yolks and remaining sugar in a bowl until pale yellow.
- Slowly pour one cup of hot dairy into the yolks while whisking constantly to temper.
- Return the mixture to the saucepan and cook over medium-low heat until it coats the back of a spoon.
- Strain through a fine-mesh sieve, stir in peppermint extract, cover, and chill for 4 hours.
- Churn in an ice cream maker according to manufacturer instructions until thick.
- Drizzle the melted dark chocolate into the machine during the last two minutes of churning.
Nutrition
Notes
Store covered in the freezer with parchment paper pressed directly onto the surface to prevent ice crystals. Let sit for 5 minutes before scooping.