Peppermint Ice cream
3 Cups Heavy Whipping Cream
3 Cups Half/Half Cream
4 Egg Yolks
1 Cup Sugar
½ oz Vanilla Extract
1 ½ oz Peppermint Extract
1 Cup Crushed Peppermint Candies
Combine the Cream Ingredients in a heavy saucepan on a medium heat.
Whisk Egg Yolks and Sugar in a stainless mixing bowl.
Take some of heating cream and whisk into the sugar and egg mixture and then return into the saucepan.
Bring to a soft boil (so liquid around the edge of the pan starts to bubble.
Take off the heat and add Vanilla and Peppermint extract.
Mix thoroughly and place into a refrigerator for at least 1 hour.
Run through your ice cream machine according to manufacturer’s instructions.
You can add the crushed peppermint pieces at the end of the freezing cycle just before you extract the finished product. You could also fold the pieces through the finished product.
Place in an airtight container and pop into the freezer for at least 3 hours.
Serve with mint leave and have a wonderful holiday with your loved ones.