Place half and half and milk in a sauce pan.
2 cups Half and Half, 2 cups Whole Milk
Heat over medium heat until milk is just below a simmer.
In a separate dish, combine egg yolks and sugar.
2 Egg Yolks, ½ cup Sugar
When milk is just below a simmer, remove ¼ cup and slowly whisk into egg mixture. This tempures the eggs so they won't scramble when added to the hot milk.
Whisk egg mixture into the sauce pan.
Heat over medium heat for 10-15 minutes until mixture begins to thicken just slightly. Do not allow mixture to boil.
Stir mixture often to avoid scorching.
Remove from heat and pour into a container. I often use a juice pitcher with a lid.
Refrigerate mixture until fully chilled - 3-6 hours.
Add peppermint extract to milk mixture.
1 teaspoon Peppermint Extract
Pour into a frozen ice cream maker.
Churn for 20-30 minutes until ice cream is formed.
Remove from frozen ice cream maker bowl and place in a freezer safe container.
The ice cream will be very soft and will melt quickly.
Add crushed candy canes and stir into ice cream.
½ cup Crushed Peppermint Candies
Place ice cream into a freezer until ice cream is fully frozen. This can take 1-3 hours.
If freezing for several hours, remove 10 minutes before serving so ice cream can be scooped.