Peppermint Ice Cream

I know it’s cold outside, but when you have leftover peppermint candy cane, something must be done.

Peppermint Ice Cream
From The Ciao Bella Book of Gelato and Sorbetto: Bold, Fresh Flavors to Make at Home

2 cups raw organic whole milk
1 cup raw organic heavy cream
4 large organic egg yolks
3/4 cup organic sugar, separated
1/2 teaspoon peppermint extract
candy cane, crushed

Pour milk and cream in a medium saucepan over medium-low heat, stirring occasionally so a skin doesn’t form until tiny bubbles form around the edge and the mixture reaches 170°F.

In the meantime, whisk egg yolks until smooth. Slowly whisk in 1/2 cup sugar until it becomes a thick pale yellow paste. Slowly pour in the hot milk mixture while whisking continuously. This is important: The milk should not be poured into the egg mixture quickly or you will get scrambled eggs.

Return the custard to the saucepan and cook over low heat. Stir frequently with a wooden spoon until the custard is thick enough to coat the back of the spoon. Temperature of the custard should reach 185°F. Do not allow the custard to boil.

Ice Cream Custard

Pour the custard through a fine mesh strainer into a clean bowl and let it cool to room temperature. Stir the peppermint extract into the custard, then stir every five minutes until cooled completely. Cover and refrigerate overnight.

Prepare ice cream maker according to manufacturer’s instructions. Churn until thickened into a soft serve consistency. Transfer to an airtight container and freeze until firm.

Serve with crushed peppermint candy topping.

It’s like Christmas morning all over again.

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