Dec 21, 2009

Peppermint Ice Cream

I'm so excited to finally share one of my favorite things to make - homemade ice cream.  The stuff you buy at the store does not even compare to this.   I use the Kitchen Aid Ice Cream Attachment - and I absolutely love it - it could not be easier to use.    Just in time for the holidays - I decided to make peppermint ice cream (for that mint loving husband of mine).   It is cool, refreshing and an all-around great treat. 

  • 1 cup whole milk
  • A pinch of salt
  • 3/4 cup sugar
  • 1 vanilla bean, split lengthwise
  • 2 cups heavy cream
  • 6 large egg yolks
  • 1 teaspoon peppermint extract

1. Heat the milk, 1 cup of cream, salt, and sugar in a saucepan. Scrape the seeds from the vanilla bean into the milk with a paring knife, then add the bean pod to the milk. Cover, remove from heat, and infuse for thirty minutes.
2. To make the ice cream, set up an ice bath by placing a 2-quart bowl in a larger bowl partially filled with ice and water. Set a strainer over the top of the smaller bowl and pour the cream into the bowl.
3. In a separate bowl, stir together the egg yolks. Rewarm the milk then gradually pour some of the milk into the yolks, whisking constantly as you pour. Scrape the warmed yolks and milk back into the saucepan.
4. Cook over low heat, stirring constantly and scraping the bottom with a heat-resistant spatula, until the custard thickens enough to coat the spatula (and reaches 170 degrees on an instant read thermometer)
5. Strain the custard into the heavy cream. Stir over the ice until cool, add the peppermint extract, then refrigerate to chill thoroughly. Preferably overnight.
6. Remove the vanilla bean and freeze the custard in your ice cream maker according to the manufacturer's instructions.

Source: adapted from David Lebovitz  The Perfect Scoop 

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