French vanilla ice cream is the base for this recipe with added peppermint extract and crushed candy canes. Perfect dessert served with hot fudge sauce and small cookie.
8 egg yolks-room temperature
1 cup granulated sugar
2– 1/2 cups half and half
2–1/2 cups whipping cream
3 teaspoons peppermint extract
1 teaspoon vanilla or creme bouquet extract
5–6 drops red food coloring or more to desired pink
1/4 teaspoon salt
3/4 cup crushed candy canes + 2 tablespoons reserved for garnish
To serve: Scoop ice cream into small decorative dishes, with or without hot fudge topping and crushed candy canes as a garnish.