Brown Sugar Sweet Cream Ice Cream with Peppermint Bark

In a large sauce pan, heat milk, heavy cream, brown sugar and butter over medium heat until butter is almost completely melted, and sugar has dissolved; do so by stirring slow strokes constantly. Remove from heat, and carefully whisk in egg yolks. Make sure there are no whites in this mixture. You will get scrambled eggs into your ice cream.

Once mixed, color if desired, and pour into ice cream maker that has been frozen according to manufacturer’s instructions. Mix for about 30-35 minutes (times may vary depending on mixers).

Cut peppermint bark into an assortment of sizes, so each bite is different. At the end of the mix cycle, fold in peppermint bark. Serve immediately, or place in the freezer until ready to serve. Let sit for 5-10 minutes before serving for optimum softness. Yum!