Ingredients
2cupsmilk
2eggs
1cupsugar
½tspsalt
1cuphalf-and-half
1tspvanilla
1tsppeppermint extract,include more or less to taste
⅔cuppeppermint candies,hard, crushed
Preparation
Unwrap the peppermints, then double-bag them in plastic sandwich bags. Place on a cutting board, then use a meat mallet to crush peppermints to the desired level of coarseness.
In a heavy saucepan, whisk the egg yolks, half-and-half, sugar, and salt. Cook and stir over low heat until the mixture reaches 160 degrees F and coats the back of a metal spoon. Remove from the heat and let sit for a few minutes.
Stir in the milk, vanilla, and peppermint extract. Chill the mixture thoroughly in the refrigerator.
Once cooled, freeze the mixture in the ice cream maker according to the manufacturer’s instructions. A few minutes before the freezing cycle is finished, add in the crushed peppermints.
Put in an airtight plastic container and place in the freezer for at least 1 hour, preferably several hours.
Serve frozen, and enjoy!
