thepioneerwoman
Peppermint Ice Cream
I love making homemade ice cream. It’s one of my callings in life.
👥 8 Servings👤 Ree Drummond📖 thepioneerwoman
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●saucepan
- ●bowl
- ●strainer
- ●spatula
📝 Preparation Steps
1
Pour the half-and-half into a heavy saucepan. Add the sugar and stir to combine. Bring the mixture to a simmer over low heat, stirring occasionally.
2
In a separate bowl, beat the egg yolks until they're light yellow in color. Temper the egg yolks by slowly drizzling in about 2 cups of the hot half-and-half mixture while whisking quickly. Pour the tempered egg yolk mixture into the saucepan, whisking gently as you add it. Simmer over low heat until it gets very thick, 5 to 7 more minutes.
3
Pour the mixture through a fine mesh strainer into a medium bowl, pressing with a spoon or spatula to gently force it through. Pour in the heavy cream, then stir to combine. Stir in vanilla. Cover and refrigerate this mixture until it's totally cool.
4
Freeze the mixture in an ice cream maker according to its directions. After the cycle is completed, stir in the chopped peppermints or Andes mints and immediately transfer to a freezer container and place in the freezer. A couple of hours later, open the container and stir again to make sure the candies are distributed.
5
Freeze for another ⏱️ 24 hours or until frozen hard and solid.
Nutrition Facts
calories
723 Calories
fat Content
50 g
fiber Content
1 g
sugar Content
62 g
sodium Content
89 mg
protein Content
9 g
trans Fat Content
2 g
cholesterol Content
314 mg
carbohydrate Content
63 g
saturated Fat Content
30 g
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