This is the favorite flavor of Anne’s husband, Sam, who also happens to be the man behind Bi-Rite Market. It’s also one of the most popular flavors among our younger guests. We make our own chocolate chips using melted bittersweet chocolate with a tiny bit of canola oil added to it. The oil gives the chocolate a lower melting point, so the chips soften and melt in your mouth. To make the chips, we spread the melted chocolate mixture very thinly on baking sheets, freeze it, then break the hardened chocolate into small pieces. This creates thin shards that have an irresistible texture in the finished ice cream. If time is of the essence, you can use very finely chopped chocolate instead, but we feel that making our own chips gives the ice cream a really nice consistency and is definitely worth the extra step.

TECHNIQUE: Ice cream

SPECIAL EQUIPMENT: Ice cream machine and offset spatula

CHILLING TIME: 2 hours or overnight

SHELF LIFE: 1 week

INGREDIENTS

• 5 large egg yolks
• ½ cup sugar
• 2 cups heavy cream
• 1 cup 1% or 2% milk
• ¼ teaspoon kosher salt
• 4 ounces bittersweet chocolate (52% to 60% cacao), finely chopped (¾ cup)
• 2 teaspoons canola oil
• 1 teaspoon organic peppermint extract

INSTRUCTIONS

1. Whisk the yolks just to break them up in a medium heatproof bowl, then whisk in half of the sugar (¼ cup). Set aside.
2. In a heavy nonreactive saucepan, stir together the cream, milk, salt, and the remaining sugar (¼ cup) and put the pan over medium-high heat. When the mixture approaches a bare simmer, reduce the heat to medium.
3. Carefully scoop out about ½ cup of the hot cream mixture and, whisking the eggs constantly, add the cream to the bowl with the egg yolks. Repeat, adding another ½ cup of the hot cream to the bowl with the yolks. Using a heatproof rubber spatula, stir the cream in the saucepan as you slowly pour the egg-and-cream mixture from the bowl into the pan.
4. Cook the mixture carefully over medium heat, stirring constantly, until it is thickened, coats the back of a spatula, and holds a clear path when you run your finger across the spatula, 1 to 2 minutes longer.
5. Strain the base through a fine-mesh strainer into a clean container. Set the container into an ice-water bath, wash your spatula, and use it to stir the base occasionally until it is cool. Remove the container from the ice-water bath, cover with plastic wrap, and refrigerate the base for at least 2 hours or overnight.
6. Line a rimmed baking sheet with parchment paper and set aside.
7. Put ½ inch of water in the bottom of a double boiler or medium saucepan and bring to a simmer over medium-high heat. If you are using a gas stove, make sure the flames are not coming up around the pan, which can cause the chocolate to scorch.
8. Put the chopped chocolate in the top of the double boiler or a medium heatproof bowl. Put the pan or bowl over but not touching the simmering water. Stir frequently until the chocolate is melted and completely smooth, 2 to 4 minutes. Remove from the heat and stir in the canola oil.
9. Pour the chocolate onto the prepared baking sheet and use an offset spatula to spread it into a thin, even layer. Refrigerate or freeze until hardened and brittle (30 minutes in the refrigerator, 20 minutes in the freezer).
10. When the chocolate is completely set, remove it from the refrigerator or freezer and peel it off of the parchment paper. Working quickly, break the chocolate into small pieces and put them in a bowl. Put the chocolate chips in the freezer until you are ready to add them to the churned ice cream.
11. Whisk the peppermint extract into the chilled base.
12. Freeze in your ice cream machine according to the manufacturer’s instructions. While the ice cream is churning, put the container you’ll use to store the ice cream into the freezer. Add the frozen chocolate chips in the last minute or so of churning, or fold them in by hand after transferring the ice cream to the chilled container.
13. Enjoy right away or, for a firmer ice cream, freeze for at least 4 hours.

MAKE IT YOUR OWN

• Substitute finely chopped candy canes for the chocolate chips for a Christmassy delight!