Serves: 2 quarts
2 cups 2% milk
2 cups heavy cream
1 cup sugar
1/2 teaspoon salt
1 teaspoon vanilla extract
1 teaspoon peppermint extract
1 cup mini semisweet chocolate chips
In a large bowl, stir together the milk, cream, sugar, salt, vanilla extract and peppermint extract until the sugar has dissolved. Refrigerate the mixture approximately 3 hours.
Using an ice cream maker, freeze the mixture according to the manufacturer's instructions. About 10 minutes into the freezing, add the chocolate chips and continue the freezing process. If the ice cream is still soft after about 30 minutes of freezing, scoop it into a container and place in the freezer until solid.
Note: If you like your mint ice cream to be green, just add 2 or 3 drops of green food colouring in the first step.