Ingredients

The following ingredients have 8 Servings
  • ¾ cup granulated sugar
  • 2 large eggs
  • 1 tablespoon cornstarch
  • 2 cups half-and-half
  • 1 cup heavy cream
  • 2 teaspoons peppermint extract
  • ½ cup chopped York Peppermint Patties (about 4 mini patties cut into 9 pieces each)

Instruction

  • In a medium mixing bowl, beat the sugar into the eggs until thickened and pale yellow. Beat in the cornstarch and set aside.
  • Bring the half-and-half just to a boil over medium heat, stirring occasionally.
  • Slowly add half of the hot half-and-half mixture to the egg mixture, whisking constantly as you pour the hot half-and-half mixture in; then pour this mixture back into the saucepan.
  • Place the saucepan back over medium-low heat, and cook the custard, stirring constantly, until it thickens enough to coat the back of a spoon; keep a close eye on it, as it should never come to a boil. When thick enough, the custard should register 170°F on a candy thermometer. Pour the custard through a fine-mesh strainer into a large bowl.
  • Allow the custard to cool slightly, then stir in the cream and peppermint extract. Cover and refrigerate until cold or overnight.
  • Stir the chilled custard. Freeze the custard in an ice cream maker according to the manufacturer’s instructions.
  • Transfer the finished ice cream to an airtight container, layering and mixing in the chopped York Peppermint Patty candies, and place it in the freezer until ready to serve.
  • When finished, the ice cream will be soft but ready to eat. For firmer ice cream, wait at least 2 hours, or overnight.