Ingredients:
4 Quarts
8 cups half-and-half
2 2/3 cups heavy cream
21 large egg yolks
24 ounces sugar
2 2/3 teaspoon peppermint oil
8 ounces dark chocolate chips
6 Quarts
12 cups half-and-half
4 cup heavy cream
32 large egg yolks
36 ounces sugar
4 teaspoon peppermint oil
12 ounces dark chocolate chips
Directions:
- Place the half-and-half and the heavy cream into a medium saucepan, over medium heat.
- Bring the mixture just to a simmer, stirring occasionally, and remove from the heat.
- In a medium mixing bowl whisk the egg yolks until they lighten in color.
- Gradually add the sugar and whisk to combine.
- Temper the cream mixture into the eggs and sugar by gradually adding small amounts, until about 1/3 of the cream mixture has been added.
- Pour in the remainder and return the entire mixture to the saucepan and place over low heat.
- Continue to cook, stirring frequently, until the mixture thickens slightly and coats the back of a spoon and reaches 170 to 175 degrees F.
- Pour the mixture into a container and allow to sit at room temperature for 30 minutes.
- Add the peppermint oil and stir to combine.
- Place the mixture into the refrigerator and once it is cool enough not to form condensation on the lid, cover and store for 4 to 8 hours or until it reaches 40 degrees F or below.
- Pour the mixture into an ice cream maker and process according to the manufacturer’s Directions:. This should take approximately 25 to 35 minutes.
- When ice cream is starting to harden, add chocolate chips and return to freezer until ice cream is done.
- Serve as is for soft serve or freeze for another 3 to 4 hours to allow the ice cream to harden.