Peppermint Ice Cream

(makes 1 quart)

  • 2 cups whole milk
  • 3/4 cup sugar
  • pinch salt
  • 4 egg yolks
  • 1 1/2 cups heavy cream
  • 1 1/2 teaspoons peppermint extract
  • 1/2 cup crushed peppermint sticks, starlight peppermints or candy canes

-Stir the egg yolks briskly using a fork.

-Set up an ice bath with two large bowls.

-Heat the milk in a large saucepan over low/medium heat until it reaches 175 degrees.

-Add a pinch of salt and whisk in the sugar, stirring until completely dissolved.

-Temper the eggs by whisking in about 1/3 cup of the hot milk mixture.

-Whisking constantly, add the tempered eggs back into the saucepan.

-Continue to whisk over low/medium heat, until thick enough to coat the back of a metal spoon and the

thermometer reads between 160 and 175 degrees. Do not allow the mixture to boil.

-When the mixture has thickened and reached the desired temperature, pour it into the ice bath.

-Allow the mixture to sit in the ice bath for a few minutes, stirring occasionally to dissipate the heat.

-Whisk in the heavy cream and the peppermint extract.

-Cover the bowl with plastic wrap and refrigerate to chill, at least one hour. Overnight is fine, just

be sure the plastic wrap is covering the surface of the liquid so that a skin does not form.

-After the mixture has chilled, pour it into your ice cream maker and freeze according to the

manufacturer's directions.

-When the ice cream has finished, pour the crushed candy into the machine while it is still running and let it

churn for about 30 seconds, until it is thoroughly mixed in.

-Transfer the ice cream into a container for freezing.