Mint Ice Cream

1. 1

   In a large heavy saucepan, combine the sugar, flour and salt. Gradually add milk; stir until smooth. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened. Remove from the heat; cool slightly.

2. 2

   Whisk a small amount of hot mixture into eggs; return all to the pan, whisking constantly. Cook and stir over low heat until mixture reaches at least 160u00b0 and coats the back of a metal spoon.

3. 3

   Remove from the heat. Cool quickly by placing pan in a bowl of ice water; stir for 2 minutes. Press plastic wrap onto surface of custard. Chill for several hours or overnight.

4. 4

   In a blender, combine 1 cup cream, vanilla and crushed candies; cover and process until candies are finely chopped. In a large bowl, combine the custard, peppermint ,mixture, food coloring and remaining cream.

5. 5

   Fill ice cream freezer cylinder two-thirds full; freeze according to manufacturer's instructions. Refrigerate remaining mixture until ready to freeze. Remove from the freezer 10 minutes before serving.

No additional tips available.