Peppermint Ice Cream

The Christmas season is the perfect time of year for all things peppermint. I think it's all those Christmas candy canes, we eat as kids. Every year I make a batch of peppermint ice cream in mid-December. It usually lasts until New Year's.

Peppermint Ice Cream

1	qt	Half and Half
3/4	c	egg yolks (about 10 egg yolks)
3/4	c	granulated sugar
1 1/2	c	peppermint candies, crushed

Place the sugar and eggs in a stand mixer and whip for the whole time that it takes to scald the cream. The eggs will get very light and fluffy. While the eggs are whipping, place the cream and 3/4 cup peppermint candies in a sauce pan over medium-low heat. Stir frequently until the candies dissolve. After the candies dissolve, wait for the cream to scald (wait for small bubbles to form around the sides, but don't simmer or boil).

When the cream is ready, turn the mixer down to low. Very slowly drizzle 1 cup of the hot cream into the eggs. If you do this very slowly, the eggs won't scramble. Add another cup of cream to the eggs. At this point the eggs should be very warm. You can safely add the rest of the cream. Make sure it is all thoroughly mixed.

Cover the mixture and place in the refrigerator. Chill to at least 40F. Follow your ice cream maker's instructions for freezing. When the ice cream is almost ready, add the remaining 3/4 cup peppermint candies. Don't let the ice cream maker go for too long or the candies will begin to dissolve.

This recipe is based on this recipe from chef David Blaine's blog.