Peppermint Ice Cream
A holiday classic
I’m going out of order with my holiday recipes, but I figured a lot of Thanksgiving foods are typically made at Christmas as well. This recipe we made last night and it gave me all the Christmas feels. My kids could not get enough. And, in terms of a sweet treat, I don’t feel guilty having or serving it to them.
Candy cane orpeppermint ice cream in stores is typically made with emulsifiers, gums, artificial colors, oils and soy products.
We made ours with cream, milk, sugar, sea salt, egg yolks, vanilla, peppermint extract and some Yum Earth Candy Canes. The candy canes are optional, but their ingredients are as clean as candy canes can be: Organic cane sugar, organic brown rice syrup, natural peppermint flavor, organic fruit sand vegetable concentrate (radish, apple, and blackcurrant) for coloring.
How to Make:
Combine 1 cup of heavy cream and 1/2 milk in a saucepan on medium heat
Add 1/3 cup sugar and a pinch of sea salt. Stir to combine
Once the sugar has dissolved and your mixture is simmering (not boiling) take it off the burner
In a small bowl separate 3 eggs. Keep your egg white for cooking late.
In the bowl with yolks mix 1/3 cup of the warm mixture and stir. To temper the eggs.
Mix another 1/3 cup of the mixture into the bowl with the yolks
Once combined, take the yolk-cream mixture and combine it back to the rest of the saucepan. Stir.
Put on low heat to thicken…..mine doesn’t thicken visibly, but I keep on the burner on medium for about 5 more minutes.
Take off the burner and stir in 1 tsp of vanilla and 1 tsp pure peppermint extract.
Cool, freeze, and make ice cream. I have a Ninja Creami. So I take the mixture and freeze it for 24 hours then blend it in the device. Once blended I crush up some candy canes and serve! But this recipe will work for whatever ice cream making method you prefer as long as it is cold enough.
