Thursday, December 19, 2013

Recipe of the Week: Peppermint Ice Cream

I can't tell you how many gallons of peppermint ice cream we go through between the beginning of November through January (or until it's no longer on sale), but it's a lot.  I have an ice cream maker (Santa gave it to me a few years ago), yet I've never thought about making it.  I found this recipe on-line and I think over Christmas break I am going to give it a try.


Peppermint Ice Cream


1 1/2 cups whole milk
3/4 cup sugar
r1/2 teaspoon salt
2 1/2 cups heavy cream
8 large egg yolks
2 teaspoons peppermint extract
1/2 cup crushed candy canes or hard peppermint candy


1.  Warm the milk, sugar and salt in a medium saucepan.  Make sure the sugar and salt completely dissolve.

2.  Pour the cream into a metal bowl set in a larger bowl of ice and set a medium mesh sieve on top.

3.  In a separate bowl, whisk together the egg yolks.  Slowly pour the warm milk into the yolks, whisking constantly, then scrape the warmed egg yolks back into the saucepan.

4.  Stir the mixture constantly over medium heat with a wooden spoon, scrapping the bottom as you stir, until the mixture thickens and coast and spoon, about 5-7 minutes.

5.  Pour the custard through the strainer and stir it into the cream.  Then stir until cooled over the ice bath.  Chill the mixture thoroughly in the refrigerator.

6.  Once the mixture is thoroughly chilled, add the peppermint extract, a 1/4 teaspoon at a time, tasting until you reach the desired level of flavor.

7.  Once chilled, freeze your ice cream maker according to the directions.  Once the ice cream has formed, it will be fairly soft, so fold the peppermint candy in, then place in an airtight plastic container and freeze for at least 1 hour (preferably 1-2 days).

Recipe Courtesy of Simple Recipe
Image Courtesy of Google Images