Wednesday, December 12, 2012

Pink Peppermint Ice Cream

Tis the Season for Candy Canes, Mint Truffles, peppermint cocoa, and all things Red, White and Minty! I decided some peppermint ice cream needed to join the party. So, without further adieu, I give you Peppermint Ice Cream.

The Deets
2 Cups Half & Half (or milk)
2 Cups Heavy Cream (hey! it's Christmas no skimping on the good stuff)
6 Egg Yokes
1 1/2 Cups of Sugar
1 1/2 tsp Pure Vanilla Extract
1 tsp Pure Peppermint Extract
1/2 Cup crushed Candy Cane or Starmints
Pink or Red food coloring - optional

The How To
In a medium sauce pan heat half & half and cream over medium low
In a separate bowl or in the mixer whisk egg yokes and sugar until they are a fluffy, smooth creamy yellow
Once smooth, slowly add cream mixture 1/4 cup at a time (this tempers the eggs and keeps them from scrambling)
Continue mixing/whisking on low/slow as you add the cream mixture
Once the egg and cream mixtures have been combined, Return to heat
Add Vanilla and Peppermint Extracts
Add food coloring and mix well
Bring mixture to 170 degrees.
Once you've hit the magic safe 170 degrees, remove from heat and refrigerate for 4-6 hours (I usually leave mine over night)

Prepare in Ice Cream machine according to your machine's "cooking" time - mine takes about 20 minutes.
When the ice cream is almost finished add your crushed candy canes
Place in an air tight container for 2-3 hours to firm up.
Scoop & Enjoy!