3/4 c. sugar
2 tbsp. cornstarch
3 c. whole m ilk
3/4 c. light corn syrup
2 whole eggs, beaten lightly
1 c. cream
4 drops natural peppermint extract
2 drops red food coloring
3/4 c. peppermint candy, crushed

Mix the sugar and cornstarch in the top of a double boiler. Stir in the milk, syrup and eggs. Cook over boiling water, stirring all the time for 10 minutes or until the mixture has thickened. Chill. Stir in cream, extract and coloring. Freeze in a 2 quart ice cream freezer according to the manufacturer's instructions. When partially frozen, add crushed peppermint and continue frequently. Yields 2 quarts.