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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 8 |
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With flecks of peppermint candy, this ice cream is perfect for the holidays. Berneice Metcalf, Leavenworth, Washington Ingredients:
1-1/2 cups half-and-half cream |
3/4 cup sugar |
1/4 teaspoon salt |
4 egg yolks |
2 cups heavy whipping cream |
4-1/2 to 6 teaspoons vanilla extract |
1 to 1-1/4 cups crushed peppermint candy |
Directions:
1. 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.
2. 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.
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