Step

• 1

  In a medium saucepan over medium heat, warm the half-and-half until bubbles form around the edge.

• 2

  In a separate bowl, whisk the egg yolks and sugar until combined. Slowly add a little of the warmed half-and-half to the eggs and sugar, whisking constantly, then add the rest of the half-and-half in a stream, whisking the whole time.

• 3

  Pour it all back into the pan and cook over low heat, stirring constantly, until thickened enough to coat the back of a spoon, about 5 minutes. If it begins to curdle, it is overcooking; remove it from the heat immediately.

• 4

  Pass the mixture through a mesh strainer. Stir in the peppermint extract, vanilla extract, and 1/2 tsp Kosher salt.

• 5

  Chill the ice cream base until cold, or place over an ice bath to accelerate chilling. When the base is cold, transfer to your ice cream maker and freeze according to manufacturers instructions.

• 6

  Just before it's done, sprinkle in half of the crushed peppermint candies. Remove to a freezer-safe container and freeze until ready to use, up to 2 days in advance.

• 7

  For the Smoked Chocolate Sauce: When ready to cook, set the temperature to 300℉ and preheat, lid closed for 15 minutes.

• 8

  Place the heavy cream and chocolate in a saucepan on the grill and close the lid. Allow the cream to heat until bubbles form around the edge, about 10-15 minutes.

  300 ˚F / 149 ˚C

  00:15

• 9

  Add the chocolate and rum if using and whisk to combine. Reduce the grill temperature to 180℉, cover and allow to smoke for an additional 10 minutes. For optimal flavor, use Super Smoke if available.

  180 ˚F / 82 ˚C

  00:10

  Super Smoke

• 10

  When ready to serve, scoop the ice cream into bowls, drizzle with chocolate sauce, and top with additional crushed peppermint. Enjoy!