In a large bowl, whisk the egg yolks and sugar until pale and smooth.

In a large saucepan, heat the milk and cream over medium heat until the edges just start to have bubbles around them and steam is rising from the surface.

In a slow steady drizzle, whisk the hot milk into the egg mixture. Pour back into the saucepan and return to medium heat, stirring, and cook until the mixture has thickened a bit coats the back of a spoon (about 170 degrees). Transfer to a bowl placed in an ice bath, stir in th schnapps. Allow to cool before covering to cool completely in the fridge for 4 to 6 hours.

When ready to make the ice cream, read over the manufacturers instructions for your ice cream maker (I keep my attachment in my big freezer at all times - always prepared for ice cream). Churn the egg base and just before it sets, mix in the chopped Andes Peppermint candies and dark chocolate chips.

When done, seal in an airtight container and let freeze over night.

Scoop and serve.