Homemade Mint Ice Cream with Lollipops

Ingredients:

• 3 cups of drinking cream 10%
• 1 cup heavy cream
• 8 large egg yolks
• 250 g of sugar
• 1 teaspoon peppermint oil
• 90 gr. chocolate-mint candies, chop coarsely

Preparation:

1. Pour the cream mixture into a medium saucepan and place over medium heat. Stirring constantly, bring the mixture to a simmer and remove from heat.
2. In a medium bowl, beat the egg yolks until they become lighter in color. Gradually add the sugar and beat until combined. Gradually add the warmed cream mixture a little at a time until about 1/3 of the mixture is incorporated.
3. Pour the remaining mixture into a saucepan over low heat. Continue cooking, stirring frequently, until the contents reach 175-180°F (77-80°C), thicken slightly, and begin to coat the back of a spoon. Transfer the cream to a container and let it sit at room temperature for 30 minutes. Add the peppermint oil and stir.
4. When the cream has cooled enough to prevent condensation from forming on the lid, place it in the refrigerator and leave it covered for 4-8 hours, or until the temperature drops to 4°C or below.
5. Transfer the custard to an ice cream maker; add crushed mints and process according to package directions. This will take about 25-35 minutes. Serve soft serve or freeze for another 3-4 hours to firm up.