1/4 cup sugar
3 large egg yolks
1 cup whole milk
5 oz of chocolate toffee candy broken into pieces (or any chocolate pieces)
1 1/2 tsp peppermint extract oil
2 cups heavy cream
Heat milk until hot but not scalding. Beat sugar and egg yolks in a bowl until thick and creamy. Temper the egg mixture by slowly adding the hot milk while beating. Pour egg mixture in the milk pot and return to the stove and cook for about 1 to 2 minutes until mixture is thick and pale in color (do not boil). Remove from stove and add broken candy pieces. Then add peppermint extract. Let sit at room temperature for about 10 mins and cover the surface with plastic wrap and allow to cool completely in fridge.
When cold, stir in cream and place in ice cream maker, according to manufacturers instructions. Remove ice cream and eat as soft serve, or place in container in freezer with waxed paper directly on the surface and eat later.