This Peppermint Ice Cream is both festive and refreshing (not to mention seriously addicting)!
- 2 cups milk (I used 2%)
- 2 eggs
- 1 cup sugar
- 1/2 tsp. salt
- 1 cup half-and-half
- 1 tsp. vanilla
- 1 tsp. peppermint extract (include more or less to taste)
- 2/3 cup crushed hard peppermint candies (I used about 30)
- Unwrap peppermints and double-bag in plastic sandwich bags. Place on a cutting board, and use a meat mallet (or hammer or whatever you’d like!) to crush peppermints to your desired level of coarseness.
- In a heavy saucepan, whisk egg yolks, half-and-half, sugar and salt. Cook and stir over low heat until mixture reaches 160 degrees F and coats the back of a metal spoon. Remove from the heat and let sit for a few minutes.
- Stir in milk, vanilla and peppermint extract. (I recommend adding the peppermint extract just 1/4 tsp. at a time, until it reaches your favorite level of minty-ness. I use McCormick’s, and felt like 1 tsp. was a yummy balance.) Chill mixture thoroughly in the refrigerator.
- Once cooled, freeze mixture in your ice cream maker according to the manufacturer’s instructions. A few minutes before the freezing cycle is finished, add in crushed peppermints. Put in an airtight plastic container and place in the freezer for at least an hour, preferably several hours.