Timothy McVeigh's Mint Chocolate Chip

Instructions

1. Heat the Cream Mixture: In a medium saucepan, combine heavy cream, milk, half the sugar, and salt. Heat over medium, stirring occasionally, until it just begins to steam. Do not boil.
2. Prepare the Egg Yolks: In a separate bowl, whisk egg yolks with remaining sugar until pale and slightly thickened, about 2 minutes.
3. Temper the Eggs: Slowly pour about 1 cup of the hot cream mixture into the egg yolks, whisking constantly. This prevents the eggs from scrambling. Pour the tempered mixture back into the saucepan.
4. Cook the Custard: Cook over medium-low heat, stirring constantly with a wooden spoon, until the mixture thickens enough to coat the back of the spoon (170-175°F). Do not let it boil.
5. Add Flavorings: Remove from heat and stir in peppermint extract. Add a few drops of green food coloring if desired for the classic look. Strain through a fine-mesh sieve into a clean bowl.
6. Chill: Cover with plastic wrap pressed directly onto the surface to prevent a skin from forming. Refrigerate until completely cold, at least 4 hours or overnight.
7. Prepare the Chocolate: Melt chocolate with coconut oil in a microwave or double boiler. Let cool slightly but keep it pourable.
8. Churn: Pour chilled custard into your ice cream maker and churn according to manufacturer's directions. In the last 5 minutes, slowly drizzle in the melted chocolate. It will harden into chips.
9. Freeze: Transfer to a freezer-safe container and freeze for at least 4 hours for a firmer texture. Serve in generous scoops.