White Chocolate Peppermint Ice Cream

Ingredients:

· 2 c. whole milk

· 1 c. heavy whipping cream

· 6 egg yolks

· ½ c. sugar

· 1.5 tsp mint extract

· 8 oz. white chocolate, chopped

· ½ c. chopped candy canes or peppermint candies, crushed into tiny pieces

Instructions:

1. In a medium sized saucepan, combine the milk and cream, bring to a scald.

2. In a separate bowl, mix together the egg yolks and sugar and whisk until the yolks are pale yellow and the yolks begin to get a bit foamy.

3. Temper half of the cream mixture into the egg yolk sugar mixture slowly, whisking constantly. Stir the egg and cream mixture back into the saucepan and return the pan to medium heat.

4. Add the white chocolate, and cook the mixture until it has thickened, and the consistency is able to coat the back of a spoon.

5. Refrigerate at least 2 hours, or until the mixture is cooled.

6. Freeze in an ice cream maker according to the manufacturer’s instructions. Add the candy pieces when the ice cream has 5 minutes left in the ice cream maker.

7. Place in freezer for at least 2 hours.