Ingredients

The following ingredients have 4 Servings
  • 2 cups Half and Half
  • 2 cups Whole Milk
  • 2 Egg Yolks
  • 1/2 cup Sugar
  • 1 teaspoon Peppermint Extract
  • 1/2 cup Crushed Peppermint Candies

Instruction

  • Place half and half and milk in a sauce pan.
  • Heat over medium heat until milk is just below a simmer.
  • In a separate dish, combine egg yolks and sugar.
  • When milk is just below a simmer, remove 1/4 cup and slowly whisk into egg mixture. This tempures the eggs so they won't scramble when added to the hot milk.
  • Whisk egg mixture into the sauce pan.
  • Heat over medium heat for 10-15 minutes until mixture begins to thicken just slightly. Do not allow mixture to boil.
  • Stir mixture often to avoid scorching.
  • Remove from heat and pour into a container. I often use a juice pitcher with a lid.
  • Refrigerate mixture until fully chilled - 3-6 hours.
  • Add peppermint extract to milk mixture.
  • Pour into a frozen ice cream maker.
  • Churn for 20-30 minutes until ice cream is formed.
  • Remove from frozen ice cream maker bowl and place in a freezer safe container.
  • The ice cream will be very soft and will melt quickly.
  • Add crushed candy canes and stir into ice cream.
  • Place ice cream into a freezer  until ice cream is fully frozen. This can take 1-3 hours.
  • If freezing for several hours, remove 10 minutes before serving so ice cream can be scooped.