Method

• 1.
  Begin this recipe 1 day ahead.
• 2.
  Using electric beaters, beat yolks and sugar until thick and pale. Place the milk and half the cream in a saucepan and heat to just below boiling point, then pour over the yolk mixture, stirring constantly. Return to the saucepan, then cook, stirring constantly with a wooden spoon, over low heat for 3-4 minutes until the mixture coats the back of the spoon. Transfer to a bowl and stir in peppermint extract. Cover closely with baking paper to prevent a skin from forming. Cool slightly, then chill for 30 minutes.
• 3.
  Whisk the remaining 150ml cream to soft peaks and fold through the custard. Churn in an ice cream machine according to the manufacturer’s instructions. (Alternatively, pour into a shallow container and freeze for 2 hours or until frozen at edges. Remove from the freezer and beat with electric beaters until smooth. Return to the container and refreeze. Repeat 2 times.) Stir in most of the candy cane, reserving some to garnish, transfer to a plastic container and freeze overnight.
• 4.
  Serve scoops of ice cream sprinkled with remaining candy cane.