Prepare the Custard Base

1. In a medium saucepan, whisk together egg yolks, sugar, vanilla extract, and salt until smooth and creamy. Gradually whisk in the milk, starting with ½ cup to loosen the mixture, then adding the rest.
2. Heat over medium heat, stirring frequently. Cook until the mixture reaches 165°F–170°F or thickens slightly and steams. Avoid boiling. This takes about 10–12 minutes. Remove from heat and cool to room temperature, whisking occasionally to prevent a skin from forming.

Chill and Flavor the Base

1. Cover and refrigerate the custard for at least 4 hours or overnight until fully chilled. Once chilled, stir in the peppermint extract gradually, tasting as you go to achieve your desired minty flavor. Add green food coloring drop by drop if using.

Churn the Ice Cream

1. Pour the custard into your ice cream maker and churn according to the manufacturer’s instructions until it reaches a soft serve consistency.

Prepare the Mint Chocolate Sauce

1. Melt dark chocolate and butter in short microwave intervals (20–30 seconds), stirring between each interval until smooth. Stir in peppermint extract and let cool slightly before transferring to a piping bag or zip-top bag.

Combine Chocolate with Ice Cream

1. While the ice cream is still churning, drizzle the cooled chocolate sauce into the mixture in thin streams using your piping bag or zip-top bag with a small cut at one corner. The chocolate will freeze instantly into delicate chips as it mixes.

Freeze Until Firm

1. Transfer the churned ice cream into an airtight container, pressing plastic wrap directly onto its surface to prevent ice crystals. Freeze for an additional 2–4 hours or overnight until firm.