Ingredients:

  • 2 cups heavy cream (36% milkfat)
  • 1 cup whole milk
  • 0.75 cup granulated sugar
  • 5 large egg yolks
  • 0.5 tsp fine sea salt
  • 1.5 tsp pure peppermint extract
  • 1 cup crushed hard peppermint candies

Instructions:

  1. Combine 5 large egg yolks with 0.75 cup sugar and 0.5 tsp sea salt in a medium bowl. Whisk until the color turns a pale, creamy yellow.
  2. Heat 2 cups heavy cream and 1 cup whole milk in a saucepan over medium heat. Cook 5 minutes until small bubbles form around the edges.
  3. Slowly drizzle one ladle of hot cream into the yolk mixture while whisking constantly. This prevents the eggs from scrambling by raising their temperature slowly.
  4. Pour the yolk mixture back into the saucepan with the remaining cream. Cook 8-10 mins until it coats the back of a spoon.
  5. Pour the hot liquid through a fine mesh sieve into a clean bowl. This catches any chalazae or accidental scrambled bits.
  6. Cover the surface with plastic wrap (touching the liquid) and refrigerate. Wait 4-12 hours until the bowl feels cold to the touch.
  7. Stir in 1.5 tsp peppermint extract only after the base is cold. Adding extract to hot liquid causes the flavor to evaporate.
  8. Pour into your ice cream maker and process according to the manufacturer's directions. Churn 20-25 mins until it looks like thick soft serve.
  9. Stop the machine and stir in 1 cup crushed peppermint candies by hand. Churning the candies can sometimes turn the whole batch grey or muddy purple.
  10. Transfer to a container and freeze. Wait 4 hours until the center is firm and scoopable.