A word of caution: Serve this special ice cream treat one Christmas and folks will want it from you every Christmas. It’s the gift that you’ll have to keep on giving. Crushed candy canes provide a festive look and crunch to the ice cream. Garnish your sundaes with miniature candy canes stuck into the ice cream, hooked ends up. The ice cream is very rich, so keep servings small.
do ahead Ice cream can be made up to two weeks ahead. Sauce can be made up to a week ahead and refrigerated. Microwave briefly to loosen before serving.
11⁄2 cups crushed candy canes (about 15 51⁄2 -inch canes), divided
milk chocolate sauce (see p. 420)
8 egg yolks
11⁄2 cups sugar
pinch of table salt
1 teaspoon peppermint extract
1 pint heavy cream
1 pint half and half
1 In a mixing bowl, combine egg yolks, sugar and salt. Whisk until pale and creamy, about 1 minute. Stir in peppermint extract.
2 In a small saucepan, combine heavy cream and half and half over moderate heat and simmer until nearly boiling. Remove immediately from heat.
3 Add cream mixture in a slow, steady stream to yolk-sugar mixture, using a whisk to stir continuously. Transfer combined base mixture to a large measuring cup and reserve the bowl for the following step.
4 Slowly pour base mixture back into the pot over low heat. Stir constantly until lightly thickened. Do not boil. If using a thermometer, bring to 170º, about 10-12 minutes. Otherwise, heat until the mixture coats the back of a spoon. To check, put spoon in mixture, remove and run your finger down the back of spoon. It should leave a distinct, clean line for a moment. Remove from heat at once and pour into the reserved bowl to stop cooking.
5 Chill custard completely, at least 4 hours and up to overnight.
6 Freeze ice cream in an ice cream maker according to the manufacturer’s instructions. Once it is ready, turn frozen mixture into a bowl and fold in 1 cup crushed candy canes. Place in freezer for at least 4 hours for final freezing.
7 Top ice cream with chocolate sauce and remaining crushed candy canes.