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["Heat the milk, cream and peppermint candy in a large pot over medium heat, until the peppermints are dissolved, and the mixture is steamy.", "Meanwhile, beat the egg yolks, sugar and salt in an electric mixer fitted with the whisk attachment for about five minutes (the yolks should be very thick, pale and glossy).", "When the milk mixture is ready, add a small amount of it to the egg mixture, whisking all the while so as to not scramble the eggs. Add the rest of the liquid gradually as the mixer continues to run, creating a homogenous mixture.", "Pour the mixture back into the pot, and cook slowly over medium heat--stirring constantly--until the mixture registers 170 degrees on a candy thermometer. Whatever you do, do not let the mixture boil.", "As soon as the custard is ready, pour it through a fine mesh sieve into a bowl, in order to remove any coagulated egg bits.", "Stir in the peppermint extract, and allow to cool. Chill until very cold, at least four hours.", "Churn in an ice cream maker, according to manufacturer's instructions.", "During the last minute of churning, gently fold in the broken cookie pieces.", "Heat the butter and cream to a boil in a small saucepan.", "Add the sugars and corn syrup, stirring constantly.", "Add the cocoa and salt. Stir well.", "Add the chocolate chips and mix until melted.", "Off the heat, add the vanilla extract.", "Sundae time!
