Whisk fresh eggs in a large bowl for a few minutes until frothy.

Add mint extract, sugar and spirulina, whisking well until mix is a uniform green colour.

Add half the cream slowly and continue to whisk well until frothy again.

Add mix to your ice cream maker container using a spatula to get all the ingredients in and then add rest of cream into ice cream maker bowl. Place in ice cream maker. (I find this way is less messy then adding all the cream at once and hand whisking it.)

Turn on machine and let it work its magic. In the meantime, crush candy canes on a cutting board and set aside.

Do not incorporate chocolate chips or candycane pieces until the last 5 minutes, when ice cream is nearly finished so the mixing action doesn’t “melt” them. At this point, add the chocolate chips slowly, then the candy cane pieces.

When finished, ice cream may be eaten immediately as soft serve or transferred to freezer for hardening and later consumption. Remember if freezing to allow it to melt a bit again before serving both for ease of scooping but also for flavour explosion!