I love peppermint ice cream! Too bad around here the grocery stores only stock it during the holiday season.
This week I decided to make my own and got some great advice from the king of desserts himself, David Lebovitz on just how to go about it. David is coming out with a book on ice cream this spring (keep your eye out for it) so he should know.
I fudged a bit with the ingredient proportions that David gave me, but the method is all his. Thank you David.
As with French vanilla ice cream this method requires cooking a custard to add to the cream. It’s a little more work, but the egg yolks are what makes the homemade ice cream divinely creamy. Otherwise, without all the emulsifiers that typically go into the store bought versions, homemade ice cream can be a bit icy.
If I’m going to go to the trouble to make something from scratch, I want it to taste better than what I can buy from a store, and this does.
Peppermint Ice Cream Recipe
Ingredients
- 2 1/2 cups heavy cream
- 1 1/2 cups whole milk
- 8 large egg yolks
- 3/4 cup sugar
- 1/4 teaspoon salt
- 2 teaspoons peppermint extract
- 1/2 cup crushed candy canes or hard peppermint candy
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