Peppermint Sea Salt Ice Cream - eggs

Method

• Separate the eggs into two good sized bowls.
• Beat the egg whites until stiff.
• Mix the egg yolks and Splenda until thick.
• Slowly bring the milk to a boil over medium heat, stirring occasionally.
• Pour the hot milk into yolk/splenda mixture and mix well.
• Pour milk/yolk/splenda mixture back into pot and heat on medium until thicker to make a custard (DON'T LET IT BOIL!
• also, if you can't get it to a custard thickness,just get it as thick as you can ).
• Pour custard in with beaten egg whites and mix well.
• Add sea salt.
• Put mixture in fridge to cool(about an hour).
• Once cool, add cream and peppermint extract.
• Add green food coloring.
• Freeze, following your ice cream makers instructions.
• I don't have an ice cream maker, so I just kept it all in a bowl and let it freeze for a few hours or overnight.