1/2cupchocolate chips (chopped),or use miniature chocolate chips
In a large bowl, beat the eggs with sugar until pale, yellow and foamy.
In a small saucepan, heat 1 cup of milk slowly until it reaches a simmer. Very gradually beat in the milk with the egg mixture in the bowl. Pour this into the pan and return to heat.
Heat slowly, while stirring, until the mixture slightly thickens (coats the back of a spoon). Be careful... don't heat too quickly or you'll end up with scrambled eggs!
Strain the egg custard mixture through a fine mesh sieve into a large bowl. Whisk in the condensed milk, remaining 1/2 cup milk, and peppermint extract.
Refrigerate the mixture until completely chilled- at least 8 hours.
Process in your ice cream maker according to the manufacturer's instructions. When slightly thickened (toward the end), add the chocolate chips. Scrape into a container, and freeze until ready to serve.
*If you are preparing this recipe as GLUTEN-FREE, just be sure to use brands of sweetened condensed milk, extract and chocolate chips that are known to be GF.
*Be sure to use peppermint extract and not spearmint.
*As with all ice cream recipes, they will turn out best if the base is thoroughly chilled (at least 8 hours), and if the insert is completely frozen (24 hours or more).