Rich cream and egg yolks come together into a silky custard base, cooked low and slow until it's thick enough to coat the back of a spoon, then infused with cool peppermint extract for that classic minty snap. Once fully chilled, it churns up into a dense, scoopable soft-serve texture, and a thin stream of melted bittersweet chocolate gets drizzled straight into the machine so it shatters into craggy, irregular shards throughout every bite. The contrast between the cold, creamy mint base and those crisp chocolate flecks is what makes this one so satisfying — no mix-in bag of chips required, just chocolate melted and swirled in at exactly the right moment. It freezes into a firm, dense scoop that holds its shape in the bowl but still turns luxuriously soft on the tongue. This one's a solid pick for a gluten free freezer stash, perfect for topping a warm brownie or eating straight out of the container with a spoon.
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Combine the heavy cream, whole milk, and half the sugar (6 tbsp) in a medium saucepan over medium heat, stirring occasionally, until the mixture steams and small bubbles form around the edges, about 5 minutes. Do not let it boil.
Whisk the egg yolks, remaining 6 tbsp sugar, and salt in a medium bowl until the mixture is pale and slightly thickened, about 1 minute.
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