The ultimate Christmas holiday dessert!<br /><br />Ingredients:<br />2 ½ cups (625 mL) 35% cream <br />1 ½ cups (375 mL) whole milk <br />8 large egg yolks <br />3/4 cup (175 mL) sugar <br />1/4 tsp (1 mL) salt <br />1 ½ tsp (7 mL) peppermint extract <br />3/4 cup (175 mL) candy canes, crushed, plus extra for sprinkling<br /><br />Method:<br />In a medium saucepan, warm the milk, sugar, and salt. <br />Stir, and bring to just below a boil.<br />In a bowl, whisk together the egg yolks. <br />Pour the steamed milk slowly into the egg yolks, whisking constantly. <br />Place the egg & milk mixture back into the saucepan and cook on medium heat (stir the mixture constantly), until the mixture thickens into a custard and coats the spatula or until it reaches 165ºF.<br />Pour the custard through a sieve and stir in the cream. <br />Chill mixture thoroughly in the refrigerator, about an hour.<br />Once chilled, stir in the peppermint extract. <br />Freeze in your ice cream maker, following the manufacturer's instructions.<br />When the ice cream has finished churning, it will be relatively soft. <br />Fold in the crushed candy canes and store the ice cream in an airtight container in the freezer.<br />Serve frozen, with a sprinkling of candy cane bits.<br /><br />Yields 1 quart
