Homemade Mint Chocolate Chip Ice Cream

Ingredients:

• 2 and 3/4 cups heavy cream 33%
• 1 cup crushed red and white mint candies
• 2 cups dark chocolate, cocoa content 70.5% (approximately 300 g)
• 1 can (370 g) of sweetened condensed milk
• 1 teaspoon peppermint extract
• Peppermint candy canes for serving, optional

Preparation:

1. Place a 22x12x7 cm metal baking pan in the freezer.
2. Place 3/4 cup heavy cream and 1/2 cup mints in a medium saucepan and heat over medium heat, stirring frequently, until the mints are melted, about 3 minutes.
3. Remove from heat and stir in 1 cup of chocolate chips until completely melted. Let cool completely.
4. Meanwhile, beat the remaining 2 cups heavy cream in a large bowl with a mixer on medium-high speed until stiff peaks form, about 2 minutes.
5. Using a mixer, gradually pour in the condensed milk and peppermint extract and beat until smooth.
6. Pour half of the ice cream mixture into the chilled pan, then spread half of the chocolate sauce over the top.
7. Top with half of the remaining chocolate chips and mints.
8. Cover with remaining ice cream mixture.
9. Top with remaining chocolate chips and mints.
10. Spoon in the remaining chocolate sauce.
11. Cover loosely with plastic wrap and freeze until firm, about 3 hours or overnight. Serve in ice cream bowls with candy canes.