Peppermint Ice Cream

1. 1

   Pour the half-and-half into a heavy saucepan. Add the sugar and stir to combine. Bring the mixture to a simmer over low heat, stirring occasionally.

2. 2

   In a separate bowl, beat the egg yolks until they're light yellow in color. Temper the egg yolks by slowly drizzling in about 2 cups of the hot half-and-half mixture while whisking quickly. Pour the tempered egg yolk mixture into the saucepan, whisking gently as you add it. Simmer over low heat until it gets very thick, 5 to 7 more minutes.

3. 3

   Pour the mixture through a fine mesh strainer into a medium bowl, pressing with a spoon or spatula to gently force it through. Pour in the heavy cream, then stir to combine. Stir in vanilla. Cover and refrigerate this mixture until it's totally cool.

4. 4

   Freeze the mixture in an ice cream maker according to its directions. After the cycle is completed, stir in the chopped peppermints or Andes mints and immediately transfer to a freezer container and place in the freezer. A couple of hours later, open the container and stir again to make sure the candies are distributed.

5. 5

   Freeze for another 24 hours or until frozen hard and solid.

* Per serving · 4 servings · Values may vary.

No additional tips available.