Glace a la menthe Peppermint-stick ice cream - egg yolks

Method

• Combine the yolks and sugar in a mixing bowl and beat until pale yellow.
• Combine the milk and cream in a saucepan and bring just to a simmer.
• Add the yolk mixture and cook over low heat, stirring with a wooden spoon, until the mixture thickens slightly and coats the side of the spoon (when you run your finger over the spoon, it will leave a ''channel'').
• The proper temperature is 180 degrees on a thermometer.
• Do not let it overcook or the sauce will curdle.
• Let cool.
• Add the peppermint spirit and food coloring.
• Pour the mixture into the container of a hand-cranked or electric ice-cream freezer and start freezing according to the manufactuer's instructions.
• When the mixture is almost frozen, chop the candy kisses finely or coarsely, depending on the desired texture.
• Add the chopped candies to the ice cream and continue until frozen.
• Serve one or two scoops of ice cream in the free-form dessert cups (see recipe).