Step 1: Prepare the Peppermint Bark and Cream Mixture

1. Chop Peppermint Bark:
   Finely chop the peppermint bark and set aside.
2. Heat the Cream Mixture:
   In a medium saucepan, combine the whipping cream, milk, and sugar. Heat the mixture over medium heat, whisking occasionally until the sugar dissolves and the mixture comes to a simmer.
3. Cool Slightly:
   Remove from heat and allow the mixture to cool slightly to prevent curdling when added to the egg yolks.

Step 2: Prepare the Egg Mixture

1. Whisk Egg Yolks:
   In a separate bowl, whisk the egg yolks, vanilla essence, and peppermint essence together until the mixture thickens and becomes pale, about 3 minutes.

Step 3: Temper the Egg Yolks

1. Gradually Add Cream Mixture:
   Gradually add ¼ to ½ cup of the warm cream mixture into the egg yolks, whisking constantly to avoid curdling.
2. Combine Mixtures:
   Repeat this process a few times until the egg mixture is warmed through and smooth.

Step 4: Combine and Cook

1. Combine with Cream Mixture:
   Slowly pour the tempered egg mixture back into the saucepan with the remaining cream mixture.
2. Cook the Mixture:
   Cook over low to medium heat, stirring constantly, until the mixture thickens enough to coat the back of a spoon. Be careful not to let it boil.

Step 5: Chill the Mixture

1. Strain the Mixture:
   Remove the mixture from heat and strain it through a fine mesh sieve into a large bowl to remove any cooked egg bits.
2. Add Peppermint Bark:
   Stir in the chopped peppermint bark.
3. Refrigerate:
   Cover the bowl and refrigerate for at least 2-3 hours, or until the mixture is thoroughly chilled.

Step 6: Churn and Freeze

1. Churn the Ice Cream:
   Once the mixture is chilled, churn it in an ice cream maker according to the manufacturer’s instructions.
2. Freeze:
   Transfer the churned ice cream to an airtight container and freeze for an additional 1-2 hours to firm up.