Mint Chocolate Chip Ice Cream

2 T. water
1/2 cup + 2 T. half/half
1/2 cup Davinci peppermint paddy syrup

1/2 cup isomalt
1/4 tsp salt
1/2 tsp xanthan gum

1/2 tsp pure peppermint extract
1 1/2 cups half/half

1 oz Nestles pre-melted unsweetened chocolate
1/2 Cup equivilent Sweetzfree

Combine isomalt, salt and xanthan gum and set aside.
Combine water, 1/2 cup + 2 T. half/half, and Davinci syrup.
Heat mixture in a saucepan until bubbles start to form.
Remove from heat and stir the isomalt mixture in with a whisk until dissolved.
Then stir in the 1 1/2 cups half/half and peppermint extract.
Refrigerate at least 1 hour.

When chilled pour into freezer bowl, turn the machine ON and let mix util mixture thickens, about 20-30 minutes.

Half way through freezing time:
Combine unsweetened chocolate, liquid splenda and drizzle into ice cream maker.
As you drizzle it in, it will turn into thin chocolate chips.