3/4 cup sugar
2 cups half and half
1 cup heavy cream
2 teaspoons peppermint extract
4 ounces semisweet or bittersweet chocolate
Beat together the eggs and sugar until thickened and pale yellow.
Meanwhile, bring the half and half to a simmer over low heat in a large, heavyweight pan. Slowly beat the hot liquid into the eggs and sugar, then pour back into the saucepan and heat over very low heat, stirring constantly, until thickened. Don’t let the mixture boil or the eggs will scramble (yuck). Remove from the heat and strain into a clean bowl. Allow the custard to cool slightly, the add the cream and peppermint, then chill for several hours or overnight.
Once you’re reading to make ice cream, stir the custard and freeze in your ice cream machine. While that’s churning, melt the chocolate, and then when the ice cream is very nearly done, slowly pour the melted chocolate into the ice cream while the machine is running. Keep the machine running a minute or two longer to spread the chocolate threads throughout the ice cream. Eat immediately, or pack into a freezer container to harden.