Candy Cane Ice Cream

• 2 cups milk, 1%
• 4 large egg yolks
• 23 cup sugar
• 1 teaspoon vanilla extract
• 1/2 teaspoon mint extract
• 1/4 cup candy canes crushed

1. Heat milk in a medium saucepan over medium heat, about 10 minutes, until steaming, do not allow the milk to boil, remove the milk from the heat.
2. In a large sauce pan, whisk together egg yolks and sugar, until smooth.
3. Gradually pour hot milk into egg yolks and sugar mixture, whisking constantly.
4. Gently heat over medium heat, stirring constantly using a wooden spoon until the mixture thickens and coats the back of the spoon.
5. This will take about 15 to 20 minutes.
6. Let cool to room temperature, stir in vanilla and peppermint extract.
7. Refrigerate for at least 4 hours until thoroughly chilled, preferably overnight.
8. Pour into ice cream maker and process for about 25 minutes.
9. Follow any specific directions for your ice cream maker.
10. Add crushed candy canes into ice cream maker near the end and process another 3 to 5 minutes.
11. Place the frozen ice cream in a reasonable sized container.
12. It can be served immediately, or you can freeze it until it firms up if desired.

milk, egg yolks, sugar, vanilla, mint, canes crushed

Taken from recipeland.com/recipe/v/candy-cane-ice-cream-52857 (may not work)