How To Make Peppermint Ice Cream
This peppermint ice cream is loaded with a refreshing extract and candies, keeping you cool on a hot summer day, in one irresistible sweet treat!
Serves:
Ingredients
- 2cupsmilk
- 2eggs
- 1cupsugar
- ½tspsalt
- 1cuphalf-and-half
- 1tspvanilla
- 1tsppeppermint extract,include more or less to taste
- ⅔cuppeppermint candies,hard, crushed
Instructions
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Unwrap the peppermints, then double-bag them in plastic sandwich bags. Place on a cutting board, then use a meat mallet to crush peppermints to the desired level of coarseness.
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In a heavy saucepan, whisk the egg yolks, half-and-half, sugar, and salt. Cook and stir over low heat until the mixture reaches 160 degrees F and coats the back of a metal spoon. Remove from the heat and let sit for a few minutes.
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Stir in the milk, vanilla, and peppermint extract. Chill the mixture thoroughly in the refrigerator.
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Once cooled, freeze the mixture in the ice cream maker according to the manufacturer’s instructions. A few minutes before the freezing cycle is finished, add in the crushed peppermints.
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Put in an airtight plastic container and place in the freezer for at least 1 hour, preferably several hours.
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Serve frozen, and enjoy!
Nutrition
- Calories: 345.89kcal
- Fat: 14.41g
- Saturated Fat: 8.26g
- Trans Fat: 0.01g
- Monounsaturated Fat: 4.44g
- Polyunsaturated Fat: 0.79g
- Carbohydrates: 51.45g
- Fiber: 1.14g
- Sugar: 49.73g
- Protein: 6.37g
- Cholesterol: 76.38mg
- Sodium: 268.19mg
- Calcium: 149.18mg
- Potassium: 251.98mg
- Iron: 0.93mg
- Vitamin A: 99.66µg
- Vitamin C: 0.39mg
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