Instructions

Stovetop Custard Method:

1. Prepare your ice cream maker as per its instructions. This means if you have a bowl that needs to be chilled ahead of time, do it well beforehand, as per your machine’s instructions.
2. When ready to make the custard, set a fine mesh strainer over a large lidded bowl or container. Set aside.
3. In a large, heavy-bottomed saucepan, combine sweetener, heavyweight cream, coconut milk, salt, and whole eggs.
4. Whisk to combine.
5. Set on the stove over medium heat, whisking continually. Do not stop whisking. You don’t have to beat it until your arm falls off, but you do need to keep it moving, and be continually scraping the bottom of the pot, so as to keep the egg from scrambling.
6. Cook over medium heat, whisking the entire time, until the custard is thickened enough to coat the back of a wooden spoon. This usually takes between 20-30 minutes.
7. Once the custard is cooked, immediately remove it from the heat and whisk in the extracts and stevia.
8. Pour the custard through the fine mesh strainer and into your storage bowl. Let cool slightly, then put the lid on and chill thoroughly. Ice cream custard should be aged a minimum of four hours, but longer is better. 8 hours or overnight yields the best and most consistent results.
9. Once the custard has aged, follow your churn’s directions to freeze. In my small Cuisinart, for example, it typically takes 15 minutes to churn, but yours may vary depending on your machine. You are looking for a soft-serve texture. If you get to where it looks like hard ice cream, you’ve churned too far. It will still be ok, but you may need to scrape it out of your churner to get it all into your freezing container. Fair warning and all.
10. In the last few minutes you may sprinkle the chips into the churn, OR you can quickly mix them in by hand when transferring to your freezing container.
11. Transfer the churned ice cream to your freezing container, put the lid on, and freeze a minimum of four hours. Eight or more for best results.

Stand Mixer Method:

1. Prepare your ice cream maker as per its instructions. This means if you have a bowl that needs to be chilled ahead of time, do it well beforehand, as per your machine’s instructions.
2. When ready to make the custard, set a fine mesh strainer over a lidded bowl or container. Set aside.
3. Beat eggs, vanilla, peppermint extract, and liquid stevia on low briefly just to break up the eggs and combine. Turn mixer off and set aside.
4. In a large saucepan, whisk heavy cream, sweetener, and coconut milk together, and set it over medium heat.
5. Cook until the mixture comes to the beginning of a simmer, whisking occasionally to keep a film from forming on top. You want to pull it off the heat as you see the first few boil bubbles come to the surface.
6. Turn the stand mixer on to medium and begin beating eggs.
7. Slowly pour the very hot cream mixture into the eggs as they’re beating beaten in the stand mixer.
8. Once all the cream mixture is in and being incorporated, continue running the mixer at medium speed for five minutes, or until the custard is thick enough to coat the back of a wooden spoon.
9. Pour the custard through the fine mesh strainer and into your storage bowl. Let cool slightly, then put the lid on and chill thoroughly. Ice cream custard should be aged a minimum of four hours, but longer is better. 8 hours or overnight yields the best and most consistent results.
10. Once the custard has aged, follow your churn’s directions to freeze. In my small Cuisinart, for example, it typically takes 15 minutes to churn, but yours may vary depending on your machine. You are looking for a soft-serve texture. If you get to where it looks like hard ice cream, you’ve churned too far. It will still be ok, but you may need to scrape it out of your churner to get it all into your freezing container. Fair warning and all.
11. In the last few minutes you may sprinkle the chips into the churned, OR you can quickly mix them in by hand when transferring to your freezing container.
12. Transfer the churned ice cream to your freezing container, put the lid on, and freeze a minimum of four hours. Eight or more for best results.