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1
In a bowl, beat the sugar into the eggs until thickened and pale yellow; beat in the cornstarch and set aside.
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2
Bring the half-and-half to a simmer in a saucepan.
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3
Slowly beat the hot half-and-half into the egg mixture.
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4
Pour the entire mixture back into the pan and place over low heat.
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5
Stir constantly using a whisk or wooden spoon until the custard thickens slightly (be careful not to let the mixture boil or the eggs will scramble).
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6
Remove from the heat and pour the hot custard through a strainer into a large, clean bowl.
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7
Let the custard cool slightly, the stir in the cream, peppermint extract, and food coloring; cover and refrigerate until cold or overnight.
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8
Stir the chilled custard, then freeze in 1 or 2 batches in an ice cream maker by following the manufacturer's directions.
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9
When finished, the ice cream will be soft but ready to eat; for firmer ice cream, transfer to a freezer-safe container and freeze several hours.
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10
*After-Dinner Mint Ice Cream: add 3/4 cup chopped chocolate-covered mint candies to the machine when the ice cream is semifrozen; allow the machine to mix in the candy; proceed as directed.
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11
*Grasshopper Pie Ice Cream: add 1/2 cup white creme de cacao to the custard before freezing; proceed as directed, adding 1/2 cup crushed chocolate wafers to the machine when the ice cream is semifrozen; allow the machine to mix in the wafers.
