From the kitchen of One Perfect Bite...Every year, around this time, I make peppermint ice cream to use in a refrigerator cake I serve during the Christmas holidays. I also use it to make ice cream sandwiches that I keep on hand for unexpected guests. This is a really lovely ice cream and buying chocolate wafer cookies makes the ice cream sandwiches really easy to put together. Once the ice cream has firmed enough, I assemble the sandwiches and freeze them on cookie sheets, in a single layer, for a couple of hours. I then transfer them to a freezer bag for longer term storage. I remove them from the freezer about 15 minutes before I plan to serve them. Children love to help make these. They also do a pretty good job of making them disappear. This is the recipe I use for the peppermint ice cream. Crush the peppermint candy to a powder if you prefer an ice cream that is perfectly smooth. If you like bits of peppermint in your ice cream coarsely chop the candy, but make sure the pieces are small enough not to harm your ice cream maker.You might also want to add a drop or two of red food coloring for better color.
Peppermint Ice Cream Recipe...from the kitchen of One Perfect Bite
Ingredients:
2 eggs
2/3 cup granulated sugar
1 cup milk
2 cups whipping cream
1/2 teaspoon vanilla extract
1/2 teaspoon peppermint extract
2/3 cup crushed hard peppermint candies
Directions:
1) Beat eggs and sugar together in a small bowl.
2) Place milk in a saucepan and heat until it starts to bubble. Whisk hot milk into egg mixture. Pour mixture back into saucepan, stirring constantly, until mixture thickens and coats a spoon. Chill for several hours.
3) Stir in cream, vanilla and peppermint extract. Pour into an ice cream maker. Mix according to manufacturer's instructions, adding crushed peppermint for last 5 minutes of churning. Transfer to a freezer container. Yield: 1-1/2 quarts.
This post is being linked to:
Pink Saturday, sponsored by Beverly at How Sweet the Sound
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