3 cups Heavy Cream
1 cup Whole Milk
8 Egg Yolks
1 cup Sugar
1 cup Sugar
1/4 teaspoon Kosher Salt
1 1/2 teaspoons Peppermint Extract
Combine Heavy Cream and Whole Milk into a 4 cup measurer.
In a medium saucepan, whisk together the egg yolks, sugar, and salt until pale yellow.
While whisking slowly add the cream/milk mixture.
Heat the mixture over medium-low heat, stirring constantly with a spoon until the mixture is thick enough to coat the back of the spoon or about 170 degrees on an instant read thermometer, ~10-12 minutes.
Transfer the mixture through a fine-mesh sieve into a bowl to cool at room temperature. Stir in peppermint extract. Cover and chill at least 4 hours or overnight.
Churn the ice cream mixture in an ice cream machine according to manufacturer's instructions.
Transfer churned ice cream to a container and freeze until firm. Typically overnight.
