Chocolate Mint Ice Cream

Ingredients (4-6 servings)

2 cups half and half or whole milk

4 lg egg yolks

1/2 cup sugar

1 cup heavy whipping cream

2 tsp. Peppermint extract

3 1.4oz Peppermint Patties [frozen for about 10 minutes prior to chopping]

OR...you can use 3 ounces of Andes Candies chopped (2/3 cup)...

I really prefer the Peppermint Patties to the Andes Mints in this creamy Ice Cream

Instructions

+NOTE: 1 day ahead, place ice cream maker bowl into freezer+

Prepare a bowl of ice water, set aside. In the top of a double boiler, or a bowl placed over a pan of simmering water, heat the half and half until just steaming In a separate bowl, whisk the egg yolks, then add the sugar and mix. Add 1/2 of the half and half to the egg yolk, sugar mixture, mix. Add to the steaming half and half. Stir and cook over simmering water for about 10 minutes or until the mixture thickens and coats the back of a spoon. Immediately place bowl into ice bath, stir occasionally until mixture is at room temperature.

Transfer to a Tupperware container, add cream and extract, refrigerate about 3 hours. place mixture into ice cream maker bowl, turn on machine and let the magic begin!