Ingredient:
9 oz white chocolate, finely chopped
1 cup whole milk
1/2 cup sugar
pinch of salt
5 egg yolks
2 cups heavy cream
1 teaspoon peppermint extract
1/3 cup crushed candy canes
Directions:
Place the white chocolate in a large metal bowl and set a fine mesh strainer on top of it.
Place the milk, sugar and salt in a saucepan and gently warm.
Whisk the egg yolks together in the bowl and slowly whisk in the warm milk. Mix well and then pour the egg-milk mixture back in to the pot and set over medium heat. Stirring constantly with a spatula, heat the mixture until it thickens and can coat the spatula. Pour through the fine mesh strainer into the bowl of white chocolate. Stir until all the white chocolate is melted and the mixture is smooth. Whisk in the heavy cream.
Move to the refrigerator to cool the mixture completely.
Once cool, pour the mixture into a ice cream maker and churn according to your ice cream maker's instructions. Add the peppermint extract and candy cane pieces at the end of churning and place in the freezer until set.
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