Peppermint Ice Cream

1. 1

   In a large, heavy saucepan, combine the cream, milk, sugar, and salt.

2. 2

   Bring to a boil over medium-high heat and cook, stirring often, until the sugar has dissolved.

3. 3

   In a bowl, whisk the yolks together until they change to a lemon color.

4. 4

   Gradually whisk about 1 cup of the hot milk mixture into the yolks.

5. 5

   Now, whisk the yolk mixture into the hot milk mixture and continue to cook, stirring constantly, until the mixture thickens enough to coat the back of a metal spoon.

6. 6

   Refrigerate for 2 to 3 hours.

7. 7

   Add the peppermint extract, stirring well.

8. 8

   Freeze in an ice-cream maker according to the manufacturers instructions.

9. 9

   When the ice cream is partially frozen, stir in the candies.

* Per serving · 4 servings · Values may vary.

No additional tips available.