Peppermint Ice Cream

Name: Peppermint Ice Cream
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 3
Cuisine: Global
Ingredients: 591 milliliters heavy cream; 355 milliliters whole milk; 8 larges egg yolks; 177 milliliters sugar; 0 teaspoons salt; 2 teaspoons peppermint extract; 118 milliliters crushed candy canes or hard peppermint candy

Peppermint Ice Cream might be a good recipe to expand your dessert recipe box. This recipe serves 3. One portion of this dish contains roughly 15g of protein, 89g of fat, and a total of 1221 calories. It can be enjoyed any time, but it is especially good for Christmas. Head to the store and pick up peppermint extract, milk, egg yolks, and a few other things to make it today. From preparation to the plate, this recipe takes roughly roughly 45 minutes. It is a good option if you're following a gluten free diet.

Instructions

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

Ingredients you will need

Sugar

Milk

Salt

Equipment you will use

Sauce Pan

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

Ingredients you will need

Cream

Ice

Equipment you will use

Sieve

Bowl

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

Ingredients you will need

Egg Yolk

Milk

Equipment you will use

Whisk

Sauce Pan

Bowl

Heat custard until thick: Stir the mixture constantly over medium heat with a wooden or heatproof rubber spatula, scraping the bottom as you stir, until the mixture thickens and coats the spoon, about 5-7 minutes.

Ingredients you will need

Custard

Equipment you will use

Spatula

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

Ingredients you will need

Custard

Cream

Ice

Equipment you will use

Sieve

Add peppermint extract: One the mixture is thoroughly chilled, add peppermint extract, a 1/4 teaspoon at a time, tasting the mixture after each addition, until you reach the desired level of pepperminty-ness. (Different peppermint extracts vary in strength. I used 2 teaspoons of McCormick peppermint extract, which was just the right amount for our taste.)

Ingredients you will need

Peppermint Extract

Process in ice cream maker: Once chilled, process in your ice cream maker according to the manufacturer's instructions.

Ingredients you will need

Ice Cream

Equipment you will use

Ice Cream Machine

Fold in crush peppermint candy: Once the ice cream has been formed in the ice cream maker, it will be fairly soft. Fold in the crushed peppermint candy. Put in an airtight plastic container and place in the freezer for at least an hour, preferably several hours. If it has been frozen for more than a day, you may need to let it sit at room temperature for a few minutes to soften it before serving.

Ingredients you will need

Peppermint Candy

Ice Cream

Candy

Equipment you will use

Ice Cream Machine

Equipment

Ingredients

Servings:

591milliliters

heavy cream 355milliliters

whole milk 8larges

egg yolks 177milliliters

sugar 0teaspoons

salt 2teaspoons

peppermint extract 118milliliters

crushed candy canes or hard peppermint candy

Recommended wine: Cream Sherry, Moscato Dasti, Port

Cream Sherry, Moscato d'Asti, and Port are my top picks for Ice Cream. A common wine pairing rule is to make sure your wine is sweeter than your food. Delicate desserts go well with Moscato d'Asti, nutty desserts with cream sherry, and caramel or chocolate desserts pair well with port. You could try NV Johnson Estate Cream Sherry. Reviewers quite like it with a 5 out of 5 star rating and a price of about 19 dollars per bottle.