Need Some Pep In Your Step?

The prettiest pink peppermint stick ice cream.

Peppermint Stick Ice Cream

Ingredients:
2 1/4 cups heavy whipping cream
1 1/4 cups granuated sugar
6 large egg yolks
2 cups half-and-half
2 teaspoons pure peppermint extract
1/4 teaspoon red food coloring
3/4 cup crushed peppermint candy

Directions:
Heat cream and sugar in a large saucepan, over medium heat, stirring often, until hot-but not boiling.

Whisk the yolks together, in a large bowl, until combined. Gradually whisk half of the hot cream into yolks, until combined. Add the yolks into the saucepan containing the rest of the cream, whisking constantly.
Continue to cook the mixture, stirring constantly, until custard reaches 170-175 degrees F.
Strain custard into a large bowl. Place the bowl in an ice bath for 15 minutes.

Whisk in half-and-half, extract, and food coloring, until well combined. Chill the bowl in the refrigerator for at least 1 hour, but preferably more. (I chilled mine overnight)

Pour custard into ice cream maker and process according to manufacturer's direction. in the last 5 minutes of processing, add the peppermint candy, and allow to finish churning. Pour the ice cream into a freezer-proof container, and freeze for 2 hours, or until ready to serve.

Yield: 10 servings