Cool, creamy custard ice cream swirled with crushed candy canes and cooling peppermint.
8 steps, about 30 minutes start to finish.
Heat milk and 1 cup of the cream with sugar in a saucepan over medium heat until steaming.
Whisk egg yolks in a bowl, then slowly temper in the hot milk mixture.
Return to saucepan and cook over low heat, stirring constantly, until custard coats the back of a spoon (170-175°F).
Remove from heat, strain, and stir in peppermint extract and remaining cup of cream.
Chill custard completely in the refrigerator (at least 4 hours or overnight).
Churn in an ice cream maker according to manufacturer instructions.
Fold in crushed peppermint candies during the last few minutes of churning.
Freeze in a container for at least 2 hours before serving.
“Cook the custard gently just until it coats the spoon and keep it from boiling so the yolks don't curdle. Fold the crushed peppermint in during the last few minutes of churning, since adding it earlier lets the candy dissolve and bleed its color through.”
