Tuesday, December 18, 2012

Peppermint Ice Cream

I was planning to post several blogs about the 3rd annual 3Bs baking day.... Unfortunately I am having a HATE relationship with technology today. My CF card is not working. It is looking like these pictures may not be recovered. I am devastated! This is not about the recipes I wanted to blog, but about the experience I wanted to remember. I pray that some Christmas miracle will happen and these photos will start working, until then here is a Christmas dessert (from Pioneer Woman) you can make.

Peppermint Ice Cream
3 cups half and half
2 cups sugar
1 tsp vanilla
8 egg yolks
3 cups heavy cream
1/2 cup peppermints: candy canes or andes chocolate mints, or both!
Heat half and half and sugar in a saucepan. Bring to a simmer over low heat.
Beat egg yolks until light in color. 

Slowly add 2 cups of hot cream to egg yolks while whisking.

Stir egg mixture back into hot cream.

Simmer over low heat until thickens slightly, about 4 minutes. Remove from heat. Do not overcook or your eggs with solidify.
Transfer egg mixture to a large mixing bowl. Add tsp of vanilla.
Stir in heavy cream. Allow custard to chill in fridge for several hours.
Place custard in your ice cream maker and use according to manufacture's instructions.
Crush peppermints.
If you are using Andes mints, chop. Or you can use both!
Place ice cream in an airtight container. Add mints and mix around evenly.
Chill for at least 3 hour to harden before serving.




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