Step 1

Pour milk, cream and essence in a large saucepan over medium-low heat and bring to simmer. Lower heat slightly, add in 100g candy canes and the mint leaves and leave with a lid on top, stirring occasionally, for 15-20 minutes.

Step 2

Strain the liquid, pressing down on the leaves and candy to extract maximum flavour.

Step 3

Whisk the yolks and the sugar together until thick, creamy and pale.

Step 4

Reheat the milk mixture to simmering point, then pour half the mixture into the egg mix, stirring continuously as to avoid scrambled eggs.

Step 5

Add the hot egg liquid mixture to the remaining milk mixture again, stirring continuously, and cook over low heat for 3-4 minutes or till the custard coats the back of a wooden spoon.

Step 6

Remove from heat and add in a few drops of food colouring till the custard is a light pink colour.

Step 7

Strain the custard into a large cool bowl and leave to cool in the fridge, covered in plastic wrap that is touching the surface and preventing a skin from forming.

Step 8

Chill for 3-4 hours or overnight.

Step 9

Churn the ice cream in an ice cream machine till creamy and frozen.

Step 10

Add in chocolate bits and remaining 100g of crushed candy canes throughout the mixture, spoon into a tub and let freeze for 3-4 hours or overnight.

Step 11

Serve in chilled bowls with extra candy cane goodness!