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1
Warm the milk, sugar, and salt in a medium saucepan.
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2
Make sure the sugar and salt completely dissolve.
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3
Pour the cream into a metal bowl set in a larger bowl of ice and set a medium-mesh sieve on top.
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4
In a separate bowl, whisk together the egg yolks.
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5
Slowly pour the warm milk into the egg yolks, whisking constantly, then scrape the warmed egg yolks back into the saucepan.
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6
Stir the mixture constantly over medium heat with a wooden or heatproof rubber spatula, scraping the bottom as you stir, until the mixture thickens and coats the spatula, about 5-7 minutes.
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7
Pour the custard through the strainer and stir it into the cream.
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8
Then stir until cool over the ice bath.
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9
Chill mixture thoroughly in the refrigerator.
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10
One the mixture is thoroughly chilled, add peppermint extract, a 1/4 teaspoon at a time, tasting the mixture after each addition, until you reach the desired level of peppermintiness.
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11
(Different peppermint extracts vary in strength.
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12
This recipe uses 2 teaspoons of McCormick peppermint extract.
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13
).
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14
Once chilled, freeze in your ice cream maker according to the manufacturer's instructions.
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15
Once the ice cream has been formed in the ice cream maker, it will be fairly soft.
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16
Fold in the crushed peppermint candy.
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17
Put in an airtight plastic container and place in the freezer for at least an hour, preferably several hours.
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18
If it has been frozen for more than a day, you may need to let it sit at room temperature for a few minutes to soften it before serving.
