Ingredients for Peppermint Ice Cream With Peppermint Pieces
- 2 cups heavy cream
- 1 cup whole milk
- 4 large egg yolks
- 1 cup granulated sugar
- Salt
- 2 teaspoons peppermint extract
- Candy Canes
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How to Make Peppermint Ice Cream With Peppermint Pieces
- In a medium saucepan, combine the heavy cream, milk, and sugar. Heat over medium heat, stirring constantly, until the sugar is dissolved.
- Remove from heat and stir in the peppermint extract and crushed peppermint candies.
- In a separate bowl, whisk the egg yolks until light and frothy.
- Slowly pour a small amount of the warm cream mixture into the egg yolks, whisking constantly to temper the eggs.
- Pour the tempered egg yolk mixture back into the saucepan with the remaining cream mixture.
- Cook over low heat, stirring constantly, until the mixture thickens slightly and coats the back of a spoon (about 5-7 minutes). Do not boil.
- Remove from heat and strain the mixture through a fine-mesh sieve into a bowl.
- Press plastic wrap directly onto the surface of the custard to prevent a skin from forming.
- Refrigerate for at least 4 hours, or preferably overnight.
- Once chilled, churn the custard in an ice cream maker according to the manufacturer's instructions.
- During the last few minutes of churning, add the remaining crushed peppermint candies.
- Transfer the ice cream to an airtight container and freeze for at least 2-3 hours to allow it to harden further.
Nutrition Information (Approximate per serving)
Sodium
29 g
Sugar
405g
Fat
527g
Carbs
42g
