2750 Cal

2 cups heavy cream
1 cup whole milk
3/4 cup sugar
5 egg yolks
1/8 tsp. salt
1 tsp. peppermint extract
1 tsp. vanilla extract
1 cup mini chocolate chips

  • Bring cream and milk to a simmer and immediately remove from heat.
  • Whisk eggs, sugar and salt together and slowly add cream mixture while whisking vigorously.
  • Cook over low heat, stirring constantly until 170F.
  • Place in ice bath to cool to room temperature quickly.
  • Chill covered until cold, at least 1 hour.
  • Churn in ice cream maker for 10 minutes, then add chocolate chips.
  • Continue churning until thick, then freeze in airtight container to harden.