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!

Homemade Vanilla Ice Cream with Carmel Sauce

Summer's Now in Full Swing, Days in the Sun call for a nice Iced Dessert - Enter Homemade Ice Cream. I've been craving Jen's delicious Carmel Sauce so I made Vanilla Ice Cream so I could have both! Homemade Ice Cream is really quite simple, you start with the basics and can add whatever flavors you want. Click here for a Super Chocolaty Recipe! Now back to some Sweet and Simple Vanilla.

The Deets

2 Cups Heavy Cream

2 Cups Milk (I used 1%)

6 Egg Yolks

1 1/2 Cup Sugar

1 TBS Pure Vanilla Extract

1 tsp Pure Almond Extract

The How To

Bring Cream and Milk to a Simmer over Medium-Low Heat

Separate Yolks from Whites in a Medium Bowl (make sure your bowl is big enough for all ingredients)

Whisk Egg Yolks to a Smooth Mellow Yellow 

Slowly Whisk in Sugar until Smooth

Once Smooth, SLOWLY add Milk Mixture 1/4 at a time - careful not to scramble the Egg mixture

Return to Heat  over Medium-Low and Slowly bring to 170 Degrees (Stir regularly to avoid scalding the bottom)

Let the mixture cool for 30 minutes 

Add Vanilla and Almond and Mix Well

The Next Step is the Hardest - refrigerate mixture for 4 hours to allow to cool & set

Once the Mixture is cooled add it to your ice cream maker and proceed according to your machine's directions (usually about 20 minutes)

And Don't Forget the Carmel Sauce (Jen's Delicious Recipe)

The Deets

1/4 cup Butter

1/2 cup packed Brown Sugar

1/2 cup Heavy Cream

1/2 teaspoon Kosher Salt

1 1/2 teaspoons Vanilla Extract

The How To

Melt butter in a medium heavy-bottomed saucepan over medium heat. 

Add the sugar, cream and salt and whisk until well blended.  

Bring to a very gentle boil and cook for about five minutes, whisking occasionally.

Remove from heat and add one teaspoon of the vanilla extract whisk until combined.

Let cool slightly.

Enjoy your Creamy Deliciousness!