1 quart half and half
1 cup Caster Superfine Sugar-divided
2 Tbsp. corn syrup
14 egg yolks
1 1/4 tsp. Pure Peppermint Extract or 1/3 tsp. Pure Peppermint Oil
3/4 cup Semi Sweet Dark Chocolate Chunks & Chips
Place egg yolks into a medium size bowl. Add half of the Caster Sugar and thoroughly whip to combine. Set aside. Place the half and half, the other half of the Caster Sugar and corn syrup in a two quart saucepan and bring to a boil. Watch carefully. As soon as the liquid comes to a boil remove it from the heat and pour into the egg yolk mixture and Pure Peppermint Extract or Pure Peppermint Oil in a slow, steady stream while whipping the egg yolks. When fully combined, pour the mixture back into the saucepan and place on medium heat. Cook mixture, stirring constantly until it reaches 180* on a candy thermometer. Mixture will thicken as it cooks. Strain mixture through a sieve into a bowl and cool as quickly as possible in a larger bowl filled with ice. Chill in refrigerator overnight. Use mixture in your ice cream maker and follow manufacturers instructions.
Once ice cream is almost frozen stir in chocolate chips. Chill until ready to serve.
(Another option is to add crushed hard candy peppermints and a little red food coloring to the ice cream mixture.)
Recipe Source: Star Kay White, Inc.
Photo courtesy of www.sodahead.com