Stacy asked for Peppermint Bark ice cream last year, and I'd never heard of it before. We'll never have another Christmas without it!
Ingredients
Directions
Heat milk and cream over medium heat towards 175 degrees (about 10 minutes BEFORE it reaches a boiling state) Remove from heat and stir in chocolate chips. Allow to melt for a few minutes then add Peppermint Extract, then whisk thoroughly to dissolve the chips NOTE: DO NOT ADD THE CANDY PIECES YET! Chill the mixture in the refrigerator for at least two hours to thoroughly chill, and up to overnight before churning in your ice cream maker; Stir mixture thoroughly once again to break up chocolate solids that may have formed while chilling out in the fridge; Churn for 20 minutes, add crushed Peppermint Bark candy, and allow to churn for another 5 minutes to completion Transfer ice cream to container(s) and freeze
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