Glace a la menthe (Peppermint-stick ice cream)

• 4 egg yolks
• 3/4 cup sugar
• 3 cups milk
• 1 cup heavy cream
• 1/2 teaspoon peppermint spirit, available in pharmacies
• 3 or more drops red food coloring
• 1/4 pound (about 18 pieces) peppermint or mint candy kisses

1. Combine the yolks and sugar in a mixing bowl and beat until pale yellow.
2. Combine the milk and cream in a saucepan and bring just to a simmer.
3. Add the yolk mixture and cook over low heat, stirring with a wooden spoon, until the mixture thickens slightly and coats the side of the spoon (when you run your finger over the spoon, it will leave a ''channel'').
4. The proper temperature is 180 degrees on a thermometer.
5. Do not let it overcook or the sauce will curdle.
6. Let cool.
7. Add the peppermint spirit and food coloring.
8. Pour the mixture into the container of a hand-cranked or electric ice-cream freezer and start freezing according to the manufactuer's instructions.
9. When the mixture is almost frozen, chop the candy kisses finely or coarsely, depending on the desired texture.
10. Add the chopped candies to the ice cream and continue until frozen.
11. Serve one or two scoops of ice cream in the free-form dessert cups (see recipe).

egg yolks, sugar, milk, heavy cream, peppermint spirit, peppermint

Taken from cooking.nytimes.com/recipes/1441 (may not work)