๐จโ๐ณ Method
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1
In a bowl, whisk the egg yolks, sugar, and cornstarch until thick and foamy.
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2
Heat the milk in a heavy-bottomed pan until it reaches a boil, then gradually whisk it into the egg yolk mixture.
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3
Return the mixture to the pan and cook over medium heat, stirring constantly, until it thickens into a smooth custard.
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4
Pour the custard into a bowl and stir in the chocolate pieces bit by bit, allowing them to melt.
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5
Let the mixture cool completely.
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6
Place the peppermint candies in a sturdy plastic bag and crush them finely with a rolling pin.
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7
Stir the crushed peppermint and chopped fresh mint through the cooled custard.
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8
Fold the heavy cream into the custard to create a scoopable mixture.
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9
Churn the mixture in an ice cream machine according to the manufacturer's instructions.
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