I have been married to a wonderful Christian man since 1976. The Lord has blessed us with two daughters and two sons. I consider each day the Lord gives me on the earth yet another chance to serve Him.

Monday, December 5, 2011

Peppermint Ice Cream

This ice cream screams Christmas flavor!  If you like the flavor of peppermint, you are going to love this.

(makes 1 1/2 quarts)

*2 1/2 cups heavy cream
*1 1/2 cups whole milk
*8 large egg yolks
*3/4 cup white sugar
*1/4 teaspoon salt
*1/2 - 2 teaspoons peppermint extract
*1/2 cup crushed candy canes
*4-6 drops red food coloring (optional)

~Pour milk, sugar, salt & food coloring in a medium saucepan.
~Heat until the sugar & salt are dissolved.
~Pour the heavy cream into a metal bowl & set into a larger bowl of ice.
~Set a fine mesh sieve on top of metal bowl.
~In a medium bowl, whisk the egg yolks.
~Slowly pour 1 cup of the warm milk into the egg yolks, whisking continually.
~Pour the egg yolks into the saucepan, whisking as you do.
~Stir the mixture constantly over medium heat with a wooden spoon, until the mixture slightly thickens and coats the back of the wooden spoon (you should be able to run your finger down the back of the spoon and leave a trail).
~Pour custard through the strainer and stir into the cream.
~Let sit for 30 minutes, stirring occasionally, or until mixture is cooled.
~Cover mixture with plastic wrap and refrigerate for 3-4 hours, or until completely chilled.
~Add peppermint extract, starting with 1/4-1/2 teaspoon (add 1/4 teaspoon more, until you reach your desire taste).
~Freeze in your ice cream maker according to the manufacturer's instructions.
~Once froze, fold in peppermint candy.
~Place into an air-tight container and place in freezer for 5-8 hours.

Helpful Hint:
`Place plastic wrap directly over ice cream before covering and placing in freezer.  This will help to prevent freezer burn.

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