Mint Chocolate Chip Ice Cream

1 egg
6 Tbs sugar
1 cup 38% cream
1/2 cup 3% milk
1 tsp peppermint extract

Heat the cream and milk in a saucepan. Beat the egg and add in the sugar 2 Tbs at a time until fully incorporated. Take the heated milk and, working with a few teaspoons at a time, pour it into the egg mixture while simultaneously whisking it together. Keep adding the milk in small increments until all of the milk has been added. Pour the mixture back into the saucepan (you can strain the mixture if you notice any lumps) and let it come to a simmer. Remove the pan from the heat and let the mixture cool. Store the mixture in the fridge for a couple of hours until it's thoroughly chilled.
When it's done chilling add in the peppermint extract and some food coloring, if you're into that sort of thing. Pour your mixture into your ice cream maker and freeze according to the machine's instructions.
After removing the slightly frozen ice cream from the machine stir in your chocolate chips/flakes and stick it into the freezer to finish freezing.

I like to melt some chocolate with a bit of coconut oil and then drizzle it into the ice cream in small batches, stirring in between to break up the chocolate. I also always add extra peppermint (about 1/2 tsp) because I like it super minty. MMMMM toothpaste.