1 1/2 c. raw milk or light cream, scalded
1/2 tsp. peppermint extract
1 1/2 c. finely crushed peppermint candies
2 tbsp. flour
12 oz. chocolate bits
Pinch of salt
2 eggs, room temperature
1 1/2 c. heavy cream, partially beaten

Mix milk, extract and 1 cup of candies; scald in double boiler. Mix flour and salt; stir in enough milk to make a smooth paste. Stir into rest of milk in double boiler and continue cooking, stirring until thickened. Cook, covered, for 10 minutes. Beat eggs and stir into milk mixture. Return to double boiler and cook 1 minute. Cool. Add cream. Freeze in hand freezer. After 5 minutes churning, add remaining peppermint and chocolate bits. Finish freezing.