PEPPERMINT ICE CREAM

I begin 2014 with a new kitchen that inspires to be more creative with my cooking. I started the new year off by experimenting with recipes for Peppermint Ice Cream. I received an Ice Cream Maker as a gift last year. Actually I received a Williams-Sonoma gift card and I purchased an Ice Cream Maker with the card. My first ice cream I tried to make was Salted Caramel Ice Cream but I didn't really understand the principles of Ice Cream making so it didn't come out very well (plus I added too much sea salt! tasted like salt flavored ice cream.) Next I made some ice creams using the Williams-Somoma prepared mixes and they were good but they lacked that homemade taste. I wanted to make something special for the holidays so I decided to try Peppermint Ice Cream

After researching and reading about 10 different recipes and ice cream making techniques I had some ideas and felt I was ready to experiment. I went ahead and made a batch adopting different portions of each recipe and technique and the ice cream came out great. Here's the recipe below.

Homemade Peppermint Ice Cream

Ingredients:

5 Large Egg Yolks

2 cups Heavy Cream

1 cup Whole Milk 

1 cup sugar (divided in half)

1 tsp Kosher Salt

3 tsp Peppermint Extract

Red Food Coloring (optional)

1/2 cup Crushed Candy Canes or Starlite Candies

Whipped Cream (I used Reddi-whip)

Supplies:

Large Bowl

Ice

Ice Cream Salt (optional)

2 Medium Bowls

Medium - non-reactive saucepan

Rubber Spatula or wooden spoon

Whisk

Dish Towel

Fine Mesh Strainer

1/2 cup measuring cup or ladle

Ziplock bag

Meat Pounder, Rolling Pin or other heavy object

Ice Cream Maker

Storage Container

PART ONE

1.) Prepare and ice bath with water, ice and ice cream salt in the large bowl. Put one of the medium bowls in the ice bath to chill.

2.) In the other medium bowl whisk the 5 egg yolks until they are broken up. Add 1/2 cup of the sugar and whisk until incorporated. Create a nest for the bowl with the dish towel to aid in mixing

3.) In the saucepan mix the heavy cream, milk, 1/2 cup of sugar and salt. Stir. Heat over medium high heat until dairy just begins to simmer. Reduce heat to medium. 

4.) Scoop a 1/2 cup of the heated dairy mixture and slowly add it to the eggs while constantly whisking. This will temper the eggs so they don't cook when added to the pan

5.) Repeat step 4, adding another half cup of dairy to the eggs while whisking

6.) Pour the egg mixture from the bowl into the sauce pan, stirring constantly and and continue to heat on medium heat until thickened - about 1-2 minutes. Don't leave the mixture unattended!  

7.) Pour the heated mixture into the second medium bowl in the ice bath through the fine mesh strainer

8.)  Stir until the mixture a few times until it cools.

9.) Cover the mixture with plastic wrap and refrigerate 3 hours or more. Can be left overnight>

This is your base mixture. Almost any flavor Ice Cream can be made from this mixture.

PART TWO

1.) Unwrap about 8 regular size candy canes or a large amount of peppermint candies. Place in a Ziplock bag and crush using the meat pounder or rolling pin.

2.) Measure out 1/2 cup and place in a bowl and put in the refrigerator until needed. If desired use a colander or other strainer to separate out fine "dust particles" and tiny pieces of crushed candy. This can be used as a topping.

3.) Follow the directions for your Ice Cream maker. Make sure all the equipment is properly chilled. I use a Cuisinart Stainless Steel 2 Qt. Ice Cream Maker - This recipe yields about 1 quart.

4.)Add 2 or 3 teaspoons of peppermint extract to the chilled base mixture and begin the freezing process. Add a few drops of red food coloring (if desired) while the mixture begins to churn

5.) Five minutes before the ice cream is finished take the crushed candy canes from the refrigerator and gradually add them to the ice cream until they are churned in.

6.) Remove ice cream from the ice cream maker and serve as soft serve or transfer to freezer to harden at least four hours. Ice Cream will keep about a week.

Suggested serving - top with whipped cream and sprinkle with crushed candy cane dust.