Ingredients
3 eggs, lightly beaten
1 3/4 c. milk
3/4 c. sugar
pinch of salt
1 3/4 c. whipping cream
1 tsp. vanilla extract
1/4 tsp. peppermint extract
4 drops food coloring
1/2 c. miniature semi-sweet chocolate chips
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Grade A bourbon vanilla beans for custards, ice cream, extracts
Aromatic tree resin — Greek/Turkish ice cream, bread, pastries
Black sesame paste — ice cream, tangyuan, smoothie bowls
Italian cream cheese — tiramisu, pasta, risotto finishing
Compressor-free churner for gelato, sorbet, frozen yogurt
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In a saucepan, combine eggs, milk, sugar and salt. Cook and stir over medium heat until mixture reaches 160° and coats a metal spoon. Cool to room temperature. Stir in cream, vanilla, peppermint extract and food coloring. Refrigerate for 2 hours. Stir in chocolate chips. Fill ice cream freezer cylinder 2/3 full; freeze according to manufacturer's directions. Refrigerate remaining mixture until ready to freeze. Yield: 1 1/2 quarts.