Peppermint Ice Cream (1 1/2 quarts)

3 cups Heavy Cream

1 cup Whole Milk

8 Egg Yolks
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.