Time references: The ice cream takes about 30-40 minutes for initial prep, then 3 hours for chilling (1 hour at room temp, at least 2 hours in fridge). Then it takes 25 minutes to churn for soft-serve consistency. If you desire it to be classic ice cream texture, then give time for it to harden in the freezer for 3-5 hours after churning.

1. Pre-freeze: ***Make sure your ice cream bowl has been frozen for at least 24 hours (this is for the Cuisinart ICE-70 Series).
2. Making the ice cream: In a large saucepan, mix together the milk and cream. Heat over medium heat, stirring with a whisk often, until barely steaming. Do NOT allow it to boil.
3. In a large bowl using an electric mixer, beat the egg yolks with the maple syrup, vanilla extract, peppermint extract, and salt until it lightens in color.
4. Once the cream/milk mixture is hot or barely steaming: Start beating the maple syrup mixture again and very slowly pour 1/3 of the steaming cream/milk into the bowl. Beat for a few seconds. Then, while continuing to beat, slowly pour another 1/3 into the bowl. Then, pour everything back into the saucepan and place over LOW heat on the stove. Stir constantly on low heat for 2 minutes. Do NOT let it simmer or boil or the eggs will overcook.
5. Strain: Remove from heat and pour the mixture through a fine mesh sieve into a large bowl.
6. Let it cool: Let it cool at room temperature for an hour. Then place in the refrigerator for at least 2-3 hours or overnight to fully chill.

For churning:

1. Churn it: On the ice cream maker, press Ice Cream and then Start/Stop. Whisk together the ice cream mixture then pour the mixture through the spout and then cover with the cap. Let mix 25-30 minutes until thickened (or according to your ice cream maker).
2. Gently melt the chocolate and avocado oil together (either in a double boiler or in 15 second increments in the microwave). In the last few minutes of churning, pour the melted chocolate mixture into the ice cream as it churns – the chocolate will harden and break up throughout the ice cream as it churns.
3. To serve: You can serve as soft-serve, or transfer the ice cream to an ice cream container and place in the freezer for 3-5 hours to harden before serving.

Modifications and variations:

• Substitute coconut sugar in place of the maple syrup if that’s what you prefer! Coconut sugar gives more of a “golden” brown sugar flavor, and it makes the ice cream more of a taupe/brown color instead of cream. It’s absolutely delicious! I do find that coconut sugar is slightly less sweet than maple syrup, so you can increase it to 3/4-1 cup if desired!
• For a lighter ice cream, you can use 2 cups heavy cream and 1 1/2 cups whole milk. Keep in mind it won’t be as creamy.
• If you want to omit the egg yolks, then feel free to. Keep in mind that omitting the egg yolks will make the ice cream less creamy and rich.
• Use mini chocolate chips in place of the melted chocolate mixture if desired.