Peppermint bark Heavy cream Whole milk White sugar Egg yolks Peppermint extract Vanilla extract
Whisk together the heavy cream, whole milk and white sugar in a medium saucepan. Bring to a simmer over medium heat. Continue to whisk periodically to help dissolve the sugar.
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While the milk-cream mixture warms on the stove, whisk egg yolks, vanilla extract and peppermint extract until it thickens for about three minutes.
2
Temper the yolks by adding about ¼ to ½ cup of warm cream mixture into egg mixture, whisking constantly. Repeat this step a few times.
3
Add tempered egg-cream mixture back to the pot. Whisk constantly over medium heat and bring back to a simmer. Cook until mixture thickens and covers the back of a wooden spoon.
4
Pour into a large bowl, and then directly cover the top of the custard's surface with plastic wrap and refrigerate until cold.
5
Pour custard into an ice cream maker and churn according to manufacturer's directions. In the last couple minutes of churning, add the chopped peppermint bark to the ice cream machine.
6
Pour the churned ice cream into an airtight, freezer-safe container. Freeze until firm for several hours before serving. Enjoy!
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