Ingredients

  • 8 large egg yolks
  • 1 cup sugar
  • 0.25 tsp kosher salt
  • 3 cups heavy cream
  • 1 cup whole milk
  • 1.5 tsp peppermint extract
  • 0.5 cups finely crushed candy canes

Steps

  1. In a medium saucepan, whisk together the egg yolks, sugar, and salt.
  2. Whisk in heavy cream, milk, and peppermint extract.
  3. Heat the mixture over medium-low heat, whisking periodically, until the mixture is 170°F.
  4. Transfer the mixture through a fine-mesh sieve into your ice cream maker.
  5. Churn your ice cream according to your ice cream maker’s instructions.
  6. Transfer ice cream to a pre-chilled container. Put container in freezer until ice cream is firm

Draft notes

  • 8 large egg yolks may be too many?
  • Too little crushed candy canes?
  • Is sieve necessary?
  • Is pre-chilling necessary?
  • Is food coloring necessary?
  • Butter fat content in heavy cream is 36% and 3.5% in whole milk. Ratio should be 50/50 to acheive butter fat of 19.75% (Which is in the recommended 12%-20%).