Ingrédients pour Chocolate Chip Peppermint Ice Cream
- 2 cups whole milk
- ¾ cup granulated sugar
- ¼ teaspoon salt
- 4 large egg yolks
- 3 ounces creme de menthe
- 1 cup heavy whipping cream
- ½ cup half-and-half
- Hard Candies
- Chocolate Chips
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Comment préparer Chocolate Chip Peppermint Ice Cream
- In a saucepan, gently scald 2 cups of whole milk over low heat. Do not boil.
- Remove from heat and stir in ¾ cup granulated sugar and ¼ teaspoon salt until completely dissolved.
- In a heatproof bowl, whisk together 4 large egg yolks.
- Temper the egg yolks by slowly whisking in a small amount of the warm milk mixture. Gradually add the remaining milk, whisking constantly to prevent the eggs from curdling.
- Pour the mixture back into the saucepan. Cook over low heat, stirring constantly, until the custard thickens enough to coat the back of a spoon (about 5-7 minutes). Do not boil.
- Strain the custard through a fine-mesh sieve into a bowl. Cover with plastic wrap, pressing the wrap directly onto the surface to prevent a skin from forming, and refrigerate for at least 4 hours or preferably overnight.
- In a separate bowl, whip together 1 cup heavy whipping cream and ½ cup half-and-half until soft peaks form.
- Gently fold in 3 ounces creme de menthe, 1 teaspoon vanilla extract, and ½ cup semi-sweet chocolate chips into the chilled custard.
- Fold the whipped cream mixture into the custard until just combined.
- Churn the ice cream mixture in an ice cream maker according to the manufacturer's instructions. During the last few minutes of churning, add ½ cup crushed peppermint candies.
- Transfer the ice cream to an airtight container and freeze for at least 4-6 hours, or until firm.
Nutrition Information (Approximate per serving)
Sodium
2 g
Sugar
80g
Fat
41g
Carbs
8g
