Name: Peppermint Ice Cream
Prep time: 15 min
Cook time: 15 min
Yield: 1
Ingredients: 1-1/2 cups half-and-half cream -; 3/4 cup sugar -; 1/4 teaspoon salt -; 4 egg yolks -; 2 cups heavy whipping cream -; 4-1/2 to 6 teaspoons vanilla extract -; 1/4 to 1/2 teaspoon peppermint extract, optional -; 1 to 1-1/4 cups crushed peppermint candy -

Recipe information

Cooking:

15 min.

Servings per container:

Source:

More details

Ingredients for - Peppermint Ice Cream

1. 1-1/2 cups half-and-half cream -

2. 3/4 cup sugar -

3. 1/4 teaspoon salt -

4. 4 egg yolks -

5. 2 cups heavy whipping cream -

6. 4-1/2 to 6 teaspoons vanilla extract -

7. 1/4 to 1/2 teaspoon peppermint extract, optional -

8. 1 to 1-1/4 cups crushed peppermint candy -

How to cook deliciously - Peppermint Ice Cream

1. Stage

In a large saucepan, heat half-and-half cream to 175°; stir in sugar and salt until dissolved. Whisk a small amount of the hot mixture into the eggs. Return all to the pan, whisking constantly. Cook over low heat until mixture is just thick enough to coat a metal spoon and a thermometer reads at least 160°, stirring constantly. Do not allow to boil. Remove from heat immediately.

2. Stage

Quickly transfer to a large bowl; place bowl in a pan of ice water. Stir gently and occasionally for 2 minutes. Stir in cream, vanilla and peppermint extract if desired. Press plastic wrap onto surface of custard. Refrigerate several hours or overnight.

3. Stage

Fill cylinder of ice cream freezer; freeze according to the manufacturer’s directions. Transfer ice cream to freezer containers, allowing headspace for expansion. For each batch, stir in some of the peppermint candy. Freeze 2-4 hours or until firm.