Peppermint Ice Cream

Mixing peppermint pieces into ice cream before freezer storage

Talk about tasty! There is something terribly addictive about mint (especially when it's paired with sugar and chocolate). I don't know why we only eat mint at the holidays. Mediterranean cultures are way ahead of us in this regard. The recipes in my Greek cook book call for mint on a level Italians associate with basil. (When I had wild mint growing (or invading) the creek by my studio in Colorado, I used it in abundance. (And not just for mojitos!)) Then there's Moroccan mint tea...

In the mean time here's a recipe for super tasty ice cream. I'd pour some chocolate sauce over the top, or use it to make ice cream sandwiches. This ice cream is cream colored. It will not be pink (unless you use peppermints with artificial coloring). It is best eaten within a couple of days of being made. Enjoy!

Ingredients
2 cups whole milk
2 cups heavy cream
14 tablespoons sugar
10 egg yolks
4 1/2 tsp. peppermint extract (or 2 cups packed peppermint leaves)
1/4 tsp. salt
1 cup crushed candy cane or peppermint pieces (I used organic, not-made-with-corn-syrup candy canes)
1 tablespoon Drambuie or B&B

Mix cream, milk, half of sugar, and salt (and peppermint leaves if using) in sauce pan and heat to a simmer. Remove from heat, cover and set aside for 30 minutes. (If using fresh peppermint let infuse one hour then remove peppermint and continue).

Mix yolks and remaining sugar in a bowl. Reheat cream sauce. Add 1 1/2 cups of cream sauce slowly to yolk and sugar mixture to temper it. Pour this egg mixture slowly back into cream mixture and heat on low-medium heat to 170 degrees or until a wooden spoon comes up with a thicker custard on its back and a finger drawn through the custard leaves a clean line.

Pour through a strainer into a metal bowl which has been sitting over ice bath and stir occasionally until cooled. Add peppermint extract and mix. Cover and refrigerate overnight.

Add B&B or Drambuie. Pour into frozen ice cream machine and process according to machine instructions (about  45 minutes). Once finished, mix in crushed peppermint pieces. Eat or freeze to harden.

(If making ice cream sandwiches: after processing in ice cream machine, line a baking tray with plastic wrap and pour in ice cream. Freeze. Once frozen use a cookie cutter or knife to cut into desired shapes. Refreeze then make sandwiches.)

*Recipe for Peppermint Patty Ice Cream Sandwiches coming soon!

Pairing Suggestions: Hot chocolate anyone? Make classic hot chocolate by melting dark semi sweet chocolate and adding a bit of sweetened condensed milk... and maybe a bit of (homemade) peppermint liqueur.