Peppermint Stick Ice Cream with Hot Fudge Sauce

Combine milk cream and 1/2 cup sugar for ice cream in a medium pot over medium heat; bring to a simmer.

Meanwhile stir together egg yolks remaining 1/4 cup sugar and salt in a small bowl.

Pour some of the hot milk-cream mixture into the egg yolk mixture whisking quickly to avoid scrambling the eggs. Pour the mixture back into the saucepan. Whisk and cook until custard coats the back of a spoon and does not flow when you run a finger through it about 3 minutes.

Transfer custard to a clean bowl and refrigerate until cold at least 2 hours but preferably overnight.

Remove custard from the refrigerator and stir in peppermint extract and food coloring. Pour mixture into an ice cream maker and freeze according to manufacturer's instructions about 20 minutes; add crushed candy canes at the end of the churning time or right before. Transfer to an airtight container and freeze until firm about 4 hours.

Combine cream corn syrup and sugar for hot fudge sauce in a medium saucepan. Sift in cocoa powder stir and bring to a boil over medium-high heat. Add chocolate reduce heat to medium. Simmer stirring occasionally with a wooden spoon until completely melted. Remove from the heat and stir in butter vanilla and salt.

Place a scoop of peppermint ice cream into a bowl dribble on some hot fudge sauce and sprinkle with additional crushed candy canes.