Peppermint Ice Cream

• 1-1/2 cups half-and-half cream
• 3/4 cup sugar
• 1/4 teaspoon salt
• 4 egg yolks
• 2 cups heavy whipping cream
• 4-1/2 to 6 teaspoons vanilla extract
• 1 to 1-1/4 cups crushed peppermint candy

1. In a large saucepan, heat half-and-half cream to 175u0b0; stir in sugar and salt until dissolved. Whisk a small amount of the hot mixture into the eggs. Return all to the pan, whisking constantly. Cook over low heat until mixture is just thick enough to coat a metal spoon and a thermometer reads at least 160u0b0, stirring constantly. Do not allow to boil. Remove from heat immediately.
2. Quickly transfer to a large bowl; place bowl in a pan of ice water. Stir gently and occasionally for 2 minutes. Stir in cream and vanilla. Press plastic wrap onto surface of custard. Refrigerate several hours or overnight.
3. Fill cylinder of ice cream freezer; freeze according to the manufacturer's directions. Transfer ice cream to freezer containers, allowing headspace for expansion. For each batch, stir in some of the peppermint candy. Freeze 2-4 hours or until firm.

cream, sugar, salt, egg yolks, heavy whipping cream, vanilla, peppermint candy

Taken from www.tasteofhome.com/recipes/peppermint-ice-cream/ (may not work)