Yield: 6 servings
Heat milk, cream, sugar, and extracts together in a stove pot. Whisk until the sugar is dissolved. Don’t let it boil as this can curdle the milk.
Once the liquid is warm, use a mixing bowl to slowly whisk the warm cream into the egg yolks. Tempering the yolks so as not to curdle them. Don't add it all at once, or else you might end up with scrambled eggs.
Remove from heat and chill it in the refrigerator.
Once chilled, follow instructions on your ice cream maker.
When the ice cream has begun to take on the desired consistency, add the crushed candy canes and mix them in just so they create a swirl.
For quicker results, let the cream mixture cool in the fridge before placing in the machine.