Have a large strainer set over a clean mixing bowl close at hand.

1. Combine the cream, milk, and sugar together in a heavy saucepan over medium heat. Stir until the mixture is very hot and the sugar dissolves. Remove the saucepan from the heat.
2. Place the cocoa powder and cayenne pepper in a spacious mixing bowl and slowly stir in one cup of the hot liquid, forming a paste. Mix until smooth. Whisk the chocolate paste into the pot with the cream.
3. Reheat the cream mixture gently until very hot.
4. In a separate spacious bowl, whisk the egg yolks together. Temper the yolks by slowly adding one cup of the hot cream mixture while whisking vigorously. Pour the tempered yolks into the pot and stir to combine.
5. Cook gently over a medium flame, stirring constantly until the custard thickens slightly and coats the back of a wooden spoon. Immediately strain it into the clean bowl.
6. Allow the custard to cool to room temperature, (approximately one hour), and then add the vanilla and peppermint extracts. Refrigerate the mixture for 4–6 hours, or overnight.
7. Place the cold custard in the canister of your ice cream maker and process according to the manufacturer’s instruction.
8. Transfer the ice cream to a container, cover, and freeze for at least 4-6 hours to firm up.

NOTE: For best flavor, always remove ice cream from the freezer 20 minutes before serving, or place it in the microwave for 20 seconds.