Peppermint Bark Ice-Cream {Naptime Everyday}

1. Line a 8×8 baking dish with aluminum foil. Set aside.

2. Place the white chocolate in a heatproof bowl and place it over a pot of simmering water. Make sure the bowl and water do NOT touch. Stir the white chocolate until it is totally melted. Working quickly, pour the melted white chocolate into the dish with aluminum foil and spread evenly over the bottom of the pan using an icing spatula. Cover with crushed candies. Place in the refrigerator to harden, about 20 minutes.

3. Meanwhile, in a heavy bottom sauce-pan melt cream, bittersweet chocolate and peppermint extract. Stir until fully combined and chocolate is shiny. Remove from heat and let cool to room temperature.

4. When the white chocolate is ready, pour the dark chocolate over the white chocolate to form a second layer. Spread evenly with an icing spatula. Place in the freezer to harden for at least 4 hours.

5. To put into ice-cream, remove peppermint bark and coarsely chop it with a knife. To give as gifts, break it into large chunks and place in gift bags.

For the Ice-Cream:

1. Coarsely chop half of the peppermint bark and place it in the freezer.

2. Combine milk, heavy cream, salt and peppermint extract in a large saucepan and bring to a low boil. In a separate bowl, whisk egg yolks and sugar. Add one cup of hot milk mixture to egg mixture, stirring constantly. Add remaining milk mixture to eggs, then pour full mixture back into sauce pan and cook over low heat, stirring constantly, until mixture coats the back of a spoon – about 5 minutes.

3. Pour mixture over a mesh strainer into clean glass bowl and refrigerate for a minimum of 4 hours, and/or up to overnight.

4. Pour mixture into ice cream maker and follow manufacturer’s instructions on time. Add peppermint bark chunks halfway through churning. Scoop into container and freeze for a minimum of two hours.