Heat a saucepan over the stovetop and add blended nut milk. Cook over medium-low heat, whisking occasionally, and bring to a boil. (Let it take its time—this will take about 5 minutes.)

Separate egg yolks from whites. In a separate saucepan, NOT over any heat, beat together egg yolks with sugar and salt until integrated. (It will be clumpy.)

Once milk mixture comes to a light boil, remove from heat. Slowly ladle hot milk mixture into the egg yolk mixture, whisking constantly or beating with a hand mixer. (It’s VERY important to do this slowly, one ladle at a time, otherwise the hot milk will cook the eggs!)

After transferring a few spoonfuls, the mixture will be tempered. Pour remaining warm milk mixture into the egg mixture, whisking/beating until completely combined.

Transfer saucepan to stove and heat over medium-low heat. Stir custard mixture regularly until it’s a runny pudding texture, coating the back of the spoon. (This takes 5-10 minutes). Remove from heat.

Pour custard mixture into an airtight container, cover, and chill in the fridge for a few hours or overnight. (Custard MUST BE COLD before churning, so the longer it chills the better.)

When ready to churn, place frozen ice cream maker bowl into machine. Turn on machine and pour in chilled custard mixture.

Churn for about 12-15 minutes, until creamy.

Fold crushed peppermint candies into churned ice cream. Serve and enjoy immediately, if desired.

For a firmer/harder ice cream for scooping, transfer churned ice cream into a bowl or loaf pan and freeze for an hour or more.