Cameron made this last year and it had to be made again. This and roasted chestnuts are my two new holiday traditions. It's hard to not open the freezer and take a bite every time I walk into the kitchen.
Makes about 3 cups.
Peppermint Candy Cane Ice Cream
4 egg yolks
1/2 cup sugar
2 cups milk
1 cup heavy cream, divided in half
1/4 teaspoon peppermint extract
1/3 cup coursely crushed candy canes
Whisk egg yolks and sugar together. Set aside.
In a small pot, heat milk and 1/2 cup heavy cream until steaming but not simmering or boiling. Slowly whisk hot milk/cream into eggs.
Return to small pot and over medium high heat, stir until mixture is thick and coats back of a spoon. Do not let mixture boil. Remove from heat and stir in remaining heavy cream, pinch of salt and peppermint extract.
Chill in fridge. Once mixture is cold process in ice cream maker. (Mine took 20 minutes.) Add crushed candy canes and process until just mixed in. Serve or transfer to freezer.