Candy Cane Ice Cream

1. 1

   Heat milk in a medium saucepan over medium heat, about 10 minutes, until steaming, do not allow the milk to boil, remove the milk from the heat.

2. 2

   In a large sauce pan, whisk together egg yolks and sugar, until smooth.

3. 3

   Gradually pour hot milk into egg yolks and sugar mixture, whisking constantly.

4. 4

   Gently heat over medium heat, stirring constantly using a wooden spoon until the mixture thickens and coats the back of the spoon.

5. 5

   This will take about 15 to 20 minutes.

6. 6

   Let cool to room temperature, stir in vanilla and peppermint extract.

7. 7

   Refrigerate for at least 4 hours until thoroughly chilled, preferably overnight.

8. 8

   Pour into ice cream maker and process for about 25 minutes.

9. 9

   Follow any specific directions for your ice cream maker.

10. 10

    Add crushed candy canes into ice cream maker near the end and process another 3 to 5 minutes.

11. 11

    Place the frozen ice cream in a reasonable sized container.

12. 12

    It can be served immediately, or you can freeze it until it firms up if desired.

* Per serving · 4 servings · Values may vary.

No additional tips available.