Ingredients

The following ingredients have 4 Servings
  • 1½ cups half-and-half
  • 4 egg yolks
  • ½ cup sugar
  • ½ Tbsp vanilla extract
  • 1 tsp peppermint extract
  • 2 cups heavy cream
  • 1/3 cup candy canes (crushed (~3-4 candy canes) + more for garnishing)

Instruction

  • In a medium saucepan, heat the half-and-half over medium-low heat until it just begins to simmer.
  • While the half-and-half is heating, whisk together the egg yolks and sugar in a medium bowl.
  • Remove the hot half-and-half from the stove and gradually pour it into the egg yolk mixture, whisking constantly as you pour.
  • Return the mixture to the saucepan and heat over medium-low heat, stirring constantly, until the mixture thickens and coats the back of a wooden spoon (~4-5 minutes).
  • Remove the mixture from the stove and pour through a fine mesh strainer into a clean container. (Tip: Use a spoon or spatula to help push the mixture through the strainer.)
  • Add the vanilla extract, peppermint extract and heavy cream to the strained mixture; stir until well combined. Cover mixture with plastic wrap, pressing the plastic directly onto the surface of the mixture. Refrigerate overnight.
  • Pour the ice cream mixture into an ice cream maker and freeze according to the manufacturer’s directions. About 5 minutes before the ice cream is done (while it’s solid, but still soft), add the crushed candy canes.
  • Place the finished ice cream into the freezer to harden for at least 4-6 hours before serving.
  • Garnish with additional crushed candy canes before serving (optional).