1. Heat the milk in a saucepan over medium heat until tiny bubbles form around the edges. In a separate bowl, whisk the eggs, sugar and peppermint extract. Ladle a small portion of the hot milk mixture into the egg mixture and whisk constantly to incorporate. This will help temper the eggs. Whisk in another small ladle of milk. Then, pour in the remaining milk mixture and whisk to completely combine.

2. Pour the egg/milk mixture back into the saucepan over medium heat and stir constantly until mixture thickens and is thick enough to coat the back of a spoon. Remove it from the heat, pour it into a fresh bowl and whisk in the heavy cream until mixture is completely smooth. Note: If you suspect lumps in your egg custard place a fine mesh sieve over the bowl and pour the custard through it to catch any lumps, the whisk in the cream.

3. Place plastic wrap over glass bowl and put it in the fridge to chill for at least 1-2 hours.

4. For the ripple, pour the water, sugar and lemon juice into a small saucepan. Heat until the sugar is dissolved and the mixture is slightly reduced – about 4 minutes. Place the strawberries in a blender, pour in the sugar mixture and puree until smooth. Pour the strawberry mixture through a fine mesh sieve to catch any seeds. Place in the fridge next to the custard.

5. To make the ice-cream, pour custard into ice-cream maker and churn according to manufacturer’s directions. At the very end of the churn cycle drizzle in the swirl for about 1 minute so it forms a ribbon through the ice-cream, but doesn’t get too distributed. Alternatively, you can fold in the ripple with a spoon or spatula. Freeze ice-cream until ready to eat.