Peppermint Candy Ice Cream

42

striped peppermint candies or 7 oz candy canes

2

cups

half and half cream

3

egg yolks

1

cup

heavy (whipping) cream

1

tsp

vanilla extract

1

Beat the egg yolks in a bowl, set aside

2

Set aside 1.25 cups of the candy (30 peppermints), and break up / chop the rest into small pieces. Set aside the small pieces.

3

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.

4

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.

5

Immediately place the pan in a pan of cold water and stir to cool down to room temperature.

6

Stir the heavy cream and vanilla extract into the mixture. Cover and refrigerate until thoroughly chilled

7

Freeze in an ice cream machine according to the manufacturer's instructions. When almost completely frozen, mix in the remaining candy.