Peppermint Bark Ice Cream

In a heavy saucepan over medium-high heat, warm the half-and-half until steam begins to rise from the surface. Remove from the heat.

In a heatproof bowl, whisk together the egg yolks and sugar until blended. Form a kitchen towel into a ring and place the bowl on top to prevent it from moving. Gradually add the hot half-and-half, whisking constantly until fully incorporated. Return the mixture to the saucepan and place over medium-low heat. Cook, stirring slowly and continuously with a wooden spoon or spatula, until the custard thickens and a finger drawn across the back of the spoon leaves a path, about 5 minutes; do not allow the custard to boil.

Pour the custard through a medium-mesh sieve set over a clean bowl and stir in the vanilla. Nestle the bowl in a larger one filled halfway with ice and water and cool the custard to room temperature, stirring occasionally. Refrigerate until cold, about 1 hour.

Transfer the custard to an ice cream maker and freeze according to the manufacturer's instructions. At the end of the freezing stage, add the chopped peppermint bark and continue processing just until it is blended into the ice cream. Transfer the ice cream to a chilled container, cover and freeze until firm, at least 4 hours or up to 3 days. Makes about 1 quart.