Cool Mint Cookie Chip Ice Cream

In a large bowl beat the Granulated Sugar (3/4 cup) into the Eggs (2) until thick and pale yellow.

Add the Corn Starch (1 Tbsp) and beat until combined. Set aside.

Bring the Kemps Half & Half (2 cups) to a simmer in a heavy medium saucepan.

While the mixer is running, very slowly stream the hot cream into the egg mixture. Pour the egg mixture back into the saucepan and heat over medium heat, stirring constantly until the mixture thickens. Don't let it come to a boil, or the eggs will scramble.

Set a fine-mesh strainer over a large bowl and strain the custard through the sieve to remove any egg solids. Allow the custard to cool for 10 minutes.

Stir in the Heavy Cream (1 cup) and Peppermint Extract (2 tsp). Cover with plastic wrap and refrigerate until very cold, at least 2 hours or overnight.

Stir the chilled custard. Make the ice cream according to your ice cream maker's instructions. About three-quarters of the way through the churning process, add the Mini Dark Chocolate Chips (1/2 cup) and Chocolate Wafer Cookies (1/2 cup).

When finished, transfer the ice cream to a freezer container and chill until firm, about 2 hours. Serve.