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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 8 |
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With two family milk cows, I've become known for making all kinds of ice cream. At Christmas, family and friends request this minty treat.Sandra McKenzie, Braham, Minnesota Ingredients:
1 cup milk |
1/2 cup honey |
1/8 teaspoon salt |
2 eggs, beaten |
2 cups heavy whipping cream |
2 teaspoons peppermint extract |
1/2 cup finely crushed peppermint candy |
Directions:
1. In a large heavy saucepan, heat milk to 175°; stir in honey and salt until combined. Whisk a small amount of the hot mixture into the eggs. Return all to the pan, whisking constantly. Cook and stir over low heat until mixture reaches at least 160° and coats the back of a metal spoon.
2. Remove from the heat. Cool quickly by placing pan in a bowl of ice water; stir for 2 minutes. Stir in whipping cream and extract. Press waxed paper onto surface of custard. Refrigerate for several hours or overnight.
3. Fill cylinder of ice cream freezer two-thirds full; freeze according to the manufacturer's directions. Add candy the last 3 minutes of freezing. When ice cream is frozen, transfer to a freezer container; freeze for 2-4 hours before serving. Yield: 1 quart.
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