Peppermint Stick Ice Cream

From the NYTimes cooking section.

 

Ingredients

8 large egg yolks

1 cup sugar

1/4 tsp kosher salt

3 cups heavy cream

1 cup whole milk

1 1/2 tsp peppermint extract

1/2 cup finely crushed candy canes

 

Directions

1) In a medium sauce pan, whisk together the egg yolks, sugar, and salt until pale yellow. While whisking, slowly add the cream and the milk. Heat the mixture over medium-low heat, stirring constantly with a wooden spoon until the mixture is thick enough to coat the back of the spoon or about 170 degrees on an instant-read thermometer, 10 to 12 minutes.

 

2) Transfer the mixture through a fine-mesh sieve into a bowl to cool at room temperature. Stir in the peppermint extract. Cover and chill at least 4 hours or overnight. Set a 9-by-5 inch loaf pan in the freezer to chill.

 

3) Churn ice cream in ice cream machine.  During last few minutes of processing, add the candy cane pieces. Transfer the ice cream to the prepared loaf pan, cover well with plastic wrap and freeze until firm.