Put Potholder #1 on the countertop. Place Batter Bowl #1 on top of Potholder #1.

Put Potholder #2 on the countertop immediately next to Potholder #1.

Place the fine mesh strainer on top of Batter Bowl #2. Place this combo on Placeholder #3 a little further away from Potholder #1 and #2.

Place your cube cubes into the Ice Water Bowl and fill halfway with very cold water. Set aside in a cool place.

Place your ice cream freezer bowl into the freezer for tomorrow.

In Batter Bowl #1, whisk together the eggs yolks and 6 tbsp of the granulated sugar until thick and slightly foamy, about 30 seconds. Set aside.

In the saucepan, whisk together the remaining 6 tbsp sugar, milk, cream, and salt. The mixture will be slightly thick from the cream.

Place the saucepan over medium-high heat and warm the mixture up until it’s just starting to simmer; this means tiny bubbles should just start appearing around the edges of the saucepan. The mixture will de-thicken right before it begins to simmer. This will take about 10 minutes.

Turn off the heat and remove the saucepan from stove to Potholder #2, next to Batter Bowl #1 containing the egg yolks.

Use the soup ladle to carefully scoop out some hot liquid from the saucepan. Whisk the egg yolks to break them up a bit, then slowly stream the hot liquid into the egg yolks, whisking briskly the entire time to prevent the egg yolks from curdling. Once the first scoop is thoroughly whisked in, repeat process two more times, whisking the entire time to prevent the egg yolks from curdling.

Pour the egg yolk mixture from Batter Bowl #1 into the saucepan, once again whisking the entire time. All ingredients should now be in the saucepan.

Return the saucepan to the stove on medium heat. While continuously stirring with a rubber spatula, heat the mixture until it thickens and thickly coats the back of the spatula, about 5 minutes. When it’s ready, you should be able to create a clear trail when you run your finger on the back of the spatula.

Carefully pour the hot liquid into the fine mesh strainer placed over Batter Bowl #2, which is placed on Potholder #3. Push liquid around with the spatula to make sure it all strains into Batter Bowl #2.

Place Batter Bowl #2 gently into Ice Water Bowl, making sure that the bottom of Batter Bowl #2 touches the ice water but does not allow any ice water to get into the Batter Bowl.

Stir ice cream base in Batter Bowl #2 occasionally until the base has cooled, about 40 minutes.

Once ice cream base is cooled, cover Batter Bowl #2 with plastic wrap and refrigerate for 12-24 hours.

Spread aluminum foil down on your countertop– this makes clean up a lot easier later on!

Place ice cream maker and hard spatula on countertop

Pop your freezer-safe ice cream container into the freezer to chill.

Remove Batter Bowl #2 containing ice cream base from refrigerator. Uncover and whisk in the peppermint extract and vanilla extract, then whisk in the green food coloring until ice cream base is completely green.

Remove freezer bowl from freezer and fit into the base of your ice cream maker.

Pour the base into the freezer bowl of your ice cream maker and churn according to manufacturer’s instructions.

Meanwhile, measure out ½ cup mini chocolate chips and set aside.

When ice cream is almost finished churning, gradually add ALMOST all the chocolate chips to the ice cream base while the ice cream maker is still going (reserve a handful of chips for later). Be sure to pause at regular intervals to make sure the chips are interspersed evenly throughout the ice cream.

Once ice cream is done churning, use a spatula to guide ice cream into the quart container. Sprinkle the remaining chocolate chips on top of the ice cream, then freeze until solid, at least 4 hours.