Peppermint Crunch Ice Cream
Ingredients
The base
-
2 ½
cups
heavy cream
-
1 ½
cups
whole milk
-
8
large
egg yolks
-
¾
cup
sugar
-
¼
teaspoon
salt
-
2
teaspoons
peppermint extract
Mix-ins
-
½
cup
crushed candy canes or hard peppermint candy
-
½
cup
chocolate covered cocoa nibs
Instructions
- Warm the milk, sugar, and salt in a saucepan until dissolved.
- Set a metal bowl in ice and pour the cream into it, placing a sieve on top.
- Whisk the egg yolks in a separate bowl and slowly add the warm milk while whisking.
- Return the mixture to the saucepan and cook over medium heat until thickened.
- Strain the custard into the cream and stir until cool.
- Chill the mixture in the refrigerator thoroughly.
- Add peppermint extract to taste once chilled.
- Freeze the mixture in an ice cream maker according to the manufacturer's instructions.
- Fold in crushed peppermint candy and cocoa nibs once the ice cream is formed.
- Transfer to an airtight container and freeze for several hours.
Nutrition Facts (estimated)
Servings
6-8
Calories
300
Total fat
22g
Total carbohydrates
24g
Total protein
4g
Sodium
100mg
Cholesterol
150mg
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