Pre-freeze your ice cream maker base for 24 hours

In a small bowl whisk together the eggs and sugar using a fork. Whisk until the mixture is light and creamy.

Heat your milk in a medium sized saucepan until it is warm to the touch (40 degrees Celsius)

Pour the whipped eggs into to your milk, stirring constantly. Continue to heat and stir the milk mixture for about 5 minutes. Keep the heat at a low to medium temperature reduce it slightly if the mixture begins to boil. When it is ready the mixture will have thickened slightly to the point that it will coat the back of your mixing spoon.

Remove your saucepan from the heat. Pour your mixture into a small bowl and place it in the fridge, covered to cool fully (about 1-2 hours)

When you are ready to churn your ice cream, add in the cream , peppermint and food coloring, mix well to combine.

Pour the ice cream base into your prepared ice cream maker and churn for 40 minutes before adding in your chocolate. Allow the ice cream to continue churning for another 5 minutes or until the chocolate is well distributed. The ice cream will resemble soft serve when it is ready.

Serve your ice cream now as a sort serve style ice cream or scoop it into a plastic container and store in the freezer.