• PREP. If using a KitchenAid attachment to make this ice cream, be sure to place the bowl into the freezer for at least 15 hours prior to churning. This is IMPORTANT!

Temper the eggs:

• Pour the whole milk into a small saucepan and heat over medium heat until it reaches 160 degrees. stirring often. Do not boil.
• In a small mixing bowl, combine the eggs and sugar and whisk well.
• When milk reaches 160 degrees, take a small measuring cup and pour into the egg mixture, whisking vigorously as you pour it in. Continue to pour about a cup of hot milk into the eggs.
• Then pour the contents of the bowl into the saucepan and place back on heat. Continue whisking and heating until the mixture reaches 160 degrees.
• Remove pan from heat and let cool. Refrigerate.

Mix up the ice cream:

• In a large bowl, combine the tempered eggs with the heavy cream, vanilla, and creme de menthe. Mix well and refrigerate for at least four hours before churning. Mixture should be VERY COLD!

Churn:

• If using a KitchenAid attachment (as pictured in blog post), start the mixer with the attachment so that it’s turning BEFORE you pour the liquid in. Then pour in whisked ingredients and let it churn until finished. You’ll know it’s done when the mixer starts slowing down and it rises to the top of the bowl, approximately 25-30 minutes.
• If using a larger four quart ice cream maker, you can double this recipe and follow instructions in this blog post.
• Pour the ice cream into a freezer safe container (link in blog post) and then add chocolate chips and mix well. Freeze for a couple of hours to firm it up.