Peppermint Bark Ice Cream

🧂 Ingredients

• 12-16 ounces peppermint bark
• 2 cups heavy cream
• 2 cups whole milk
• 1 cup white sugar
• 7 egg yolks
• 1 tablespoon vanilla extract
• 1 teaspoon peppermint extract

Instructions

• 1 Finely chop the peppermint bark to get 1 cup. Set aside.
• 2 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. Once it simmers, turn off the heat and allow it to cool for
  a few minutes. Do not bring to a boil as this can cause the milk to separate.
• 3 Whisk egg yolks, vanilla extract and peppermint extract until it thickens for
  about three minutes.
• 4 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.
• 5 Add tempered egg-cream mixture back to the pot. Whisk constantly over medium
  heat and bring back to a simmer. Again, do not boil. Cook until mixture thickens
  and covers the back of a wooden spoon. Turn off heat.
• 6 Pour into a large bowl, and then directly cover the top of the custard's surface
  with plastic wrap and refrigerate until cold, at least 40 degrees F or colder.
• 7 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.
• 8 Pour the churned ice cream into an airtight, freezer-safe container. Freeze
  until firm for several hours before serving. Enjoy!

Nutrition Info