Saturday, December 15, 2012
Peppermint ice cream
This is a fun, flavor packed ice cream, and it's a perfect fit for my love of peppermint. Peppermint bark is the star of this ice cream show. As a stand alone, peppermint bark is one of my favorite holiday treats, but paired with this subtle flavored peppermint ice cream, it stands on a pedestal all its own.
The link to our own peppermint bark can be found in the ingredient list below.
2/3 cup sugar
3 cups heavy whipping cream
3/4 cup whole milk
1/2 teaspoon vanilla extract
1/2 teaspoon peppermint extract
While you can get it already made, peppermint bark is so easy to make yourself, there really is no reason to buy it.
Chop bark into coarse chunks. I generally will add 3/4 to 1 cup of chopped bark to my ice cream, but feel free to add more or less, depending upon your preference. Once chopped, set aside.
In your stand mixer, whip eggs and sugar on high speed until thick and creamy. Turn off mixer, and add whipping cream, milk and extracts. On low speed, mix until well blended, about a minute.
Pour mixture into prepared ice cream maker, along with chopped peppermint bark, and continue according to your machine's user's manual.
When ice cream is soft set, transfer to an air tight container, and freeze for several hours, or overnight.
Serve it alone, or with your favorite cookie, cake or other accompaniment.
(If you are concerned about the raw eggs in this recipe, please adapt it to a cooked ice cream base, which you can find in most any homemade ice cream machine recipe book).