- heavy cream: 2c
- milk: 2c
- sugar: 2/3c
- egg: 2 yolks
- vanilla extract: 1.5t
- peppermint extract: 1t
- green food coloring: .25t
- Andes chocolate mints, chopped: 1c
Dissolve sugar, create custard with eggs, strain, cool and put in ice cream machine. At soft serve stage, add chopped chocolate mints and freeze for one minute longer.
Adapted from The Best Ice Cream Maker Cookbook Ever.
