1
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Beat the egg yolks in a bowl, set aside
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2
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Set aside 1.25 cups of the candy (30 peppermints), and break up / chop the rest into small pieces. Set aside the small pieces.
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3
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In a double boiler, combine 1.25 cups of the candy (30 peppermints) with the half-and-half, Heat over barely simmering water until scalded; set aside and let steep for 15 minutes, or until the candy is melted.
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4
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Whisk some of the hot half-and-half mixture into the egg yolks, then return this mixture to the double boiler, and cook over barely simmering water, stirring constantly, until the custard coats the spoon.
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5
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Immediately place the pan in a pan of cold water and stir to cool down to room temperature.
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6
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Stir the heavy cream and vanilla extract into the mixture. Cover and refrigerate until thoroughly chilled
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7
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Freeze in an ice cream machine according to the manufacturer's instructions. When almost completely frozen, mix in the remaining candy.
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