Directions:
- In a large saucepan, heat cream (half-and-half) to 175°; stir in sugar and salt until dissolved. 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. Remove from the heat. Cool quickly by placing pan in a bowl of ice water; stir for 2 minutes. Stir in whipping cream and vanilla. Press plastic wrap onto surface of custard. Refrigerate for several hours or overnight.
- Fill cylinder of ice cream freezer two-thirds full; freeze according to the manufacturerâs directions. Refrigerate remaining mixture until ready to freeze. When ice cream is frozen, transfer to a freezer container; stir in peppermint candy. Freeze for 2-4 hours before serving. Yield: 1 quart.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 249.35 Kcal (1044 kJ) | ||
| Calories from fat | 168.71 Kcal | ||
| % Daily Value* | |||
| Total Fat | 18.75g | 29% | |
|---|---|---|---|
| Cholesterol | 139.73mg | 47% | |
| Sodium | 134.68mg | 6% | |
| Potassium | 116.75mg | 2% | |
| Total Carbs | 15.31g | 5% | |
| Sugars | 12.1g | 48% | |
| Protein | 4.82g | 10% | |
| Vitamin C | 0.8mg | 1% | |
| Iron | 0.4mg | 2% | |
| Calcium | 80mg | 8% | |
| Amount Per 100 g | |||
| Calories | 167.43 Kcal (701 kJ) | ||
| Calories from fat | 113.28 Kcal | ||
| % Daily Value* | |||
| Total Fat | 12.59g | 29% | |
|---|---|---|---|
| Cholesterol | 93.82mg | 47% | |
| Sodium | 90.43mg | 6% | |
| Potassium | 78.39mg | 2% | |
| Total Carbs | 10.28g | 5% | |
| Sugars | 8.13g | 48% | |
| Protein | 3.24g | 10% | |
| Vitamin C | 0.5mg | 1% | |
| Iron | 0.3mg | 2% | |
| Calcium | 53.7mg | 8% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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