Pink Peppermint Ice Cream
- Yield 4 cups
- 1 1/4 cups heavy whipping cream
- 3/4 cup whole milk
- 1 cup crushed red and white peppermint hard candies or candy canes
- 1/2 cup granulated sugar
- 1/4 cup nonfat dry milk powder
- 1/8 teaspoon kosher salt
- 3 large egg yolks
- 1/4 to 1/2 teaspoon pure mint extract or mint oil
- 1/8 teaspoon pure vanilla extract
- Combine the cream, milk, 1/2 cup crushed candy, 1/4 cup sugar, milk powder, and salt in a medium saucepan, and stir well to dissolve the milk powder. Bring the mixture just to a simmer, stirring occasionally.
- Beat the egg yolks, remaining 1/4 cup sugar, mint extract, and vanilla extract in a mixing bowl with a whisk until thick and light yellow in color. Slowly beat about one-third of the hot cream mixture into the eggs so they are gradually warmed up, and then return the contnets of the mixing bowl to the aucepan. Place the pan over medium-low heat and stir constantly, reaching all parts of the bottom of the pan, until the mixture reaches about 170F on an instant-read thermometer; at this point it begins to emit steam, thickens slightly, and coats the back of a spoon. This takes 3 to 6 minutes. Do not allow the mixture to boil or the eggs will scramble. Strain the custard through a fine sieve, if desired.
- Transfer the hot liquid to a storage container and press a sheet of plastic wrap directly onto the surface of the mixture to prevent a skin from forming. Refrigerate the mixture uncovered until it is completely chilled (below 40F).
- Stir the remaining crushed candy into the chilled custard and freeze in an ice cream maker according to the manufacturer’s instructions. Serve immediately for a soft ice cream, or transfer the mixture to an airtight storage container and freeze until hard. Allow the ice cream to sit at room temperature for 15 minutes before serving if frozen solid.
Reprinted with permission from Ellen Brown’s Scoop: 125 Specialty Ice Creams from the Nation’s Best Creameries (Running Press, May 2011).