Peppermint Ice Cream

Name: Peppermint Ice Cream
Ingredients: 3 cups Half-and-half; 2 cups Sugar; 1 teaspoon Vanilla; 8 whole Large Egg Yolks; 3 cups Heavy Cream; 1/2 cups Crushed Peppermint Candies OR Chopped Andes Mints

6 ingredients

5 steps

Ingredients

3 cups Half-and-half
2 cups Sugar
1 teaspoon Vanilla
8 whole Large Egg Yolks
3 cups Heavy Cream
1/2 cups Crushed Peppermint Candies OR Chopped Andes Mints

Directions

1

Pour the half-and-half into a heavy saucepan. Add the sugar and stir to combine. Bring the mixture to a simmer over low heat, stirring occasionally.
2

In a separate bowl, beat the egg yolks until they're light yellow in color. Temper the egg yolks by slowly drizzling in about 2 cups of the hot half-and-half mixture while whisking quickly. Pour the tempered egg yolk mixture into the saucepan, whisking gently as you add it. Simmer over low heat until it gets very thick, 5 to 7 more minutes.
3

Pour the mixture through a fine mesh strainer into a medium bowl, pressing with a spoon or spatula to gently force it through. Pour in the heavy cream, then stir to combine. Stir in vanilla. Cover and refrigerate this mixture until it's totally cool.
4

Freeze the mixture in an ice cream maker according to its directions. After the cycle is completed, stir in the chopped peppermints or Andes mints and immediately transfer to a freezer container and place in the freezer. A couple of hours later, open the container and stir again to make sure the candies are distributed.
5

Freeze for another 24 hours or until frozen hard and solid.