Ingredients:
· 1¾ cups whole milk
· ¾ cup sugar
· A pinch of salt
· 3 large eggs, room temperature, lightly beaten
· 1¾ cups heavy whipping cream
· 1tsp vanilla extract
· ¼ tsp peppermint extract
· 4 drops green food colouring, optional
· ½ cup semisweet chocolate chips

Method:
In a small saucepan, heat the milk to 175°C; stir in the sugar and salt until dissolved. Whisk in a small amount of the hot mixture to the eggs. Return all to the pan, whisking constantly. Cook and stir over low heat until mixture coats the back of a metal spoon and reaches at least 160°C, two to three minutes. Remove from the heat. Cool quickly by placing pan in a bowl of ice water; stir for two minutes. Stir in whipping cream, extracts and food colouring if desired.
Press plastic wrap onto surface of custard. Refrigerate for several hours or overnight. Stir in the chocolate chips. Fill ice cream freezer cylinder two-thirds full; freeze according to the manufacturer's directions. Refrigerate remaining mixture until ready to freeze. Transfer ice cream to a freezer container; freeze for two to four hours before serving.