Peppermint Ice Cream Recipe

Beat the heat with this sweet treat!



From "The New Kansas Cookbook"
August 2018

  • Sprinkle bits of peppermint candy on top for added flavor.
    Photo by Unsplash/@nativemello
  • “The New Kansas Cookbook” by Frank and Jayni Carey shares original Kansas recipes as well as those that focus on local agriculture. The compilation pulls from Carey’s own recipes as well as those submitted by Kansas and local restaurants.
    Cover by Louis Copt

Yield: 1-quart ice cream

The New Kansas Cookbook (University Press of Kansas, 2016) by Frank and Jayni Carey compiles recipes built from the agriculture local to Kansas. The cookbook includes recipes from top local restaurants as well as original recipes submitted by Kansans. The Careys have been cooking together since they met and have published two cookbooks together. The following excerpt is for Peppermint Ice Cream.

When the holidays roll around, and peppermint candies are easy to find, it’s the season to make our favorite ice cream. To make it more fun, we like to serve it in cones instead of bowls. —Frank and Jayni

Ingredients:

  • 4 cups half and half
  • 4 egg yolks
  • 1 cup sugar
  • 2 teaspoons peppermint extract
  • 4 to 5 drops red food color (optional)
  • 1/2 cup crushed peppermint candy (about 22 candies)

Instructions:

  1. Custard: Pour the half and half into a large saucepan and heat over medium-high heat until very hot and steamy, just below simmering. Remove the pan from the heat. Place the egg yolks and sugar in a large mixing bowl. Using a wire whisk, whisk until the mixture is pale yellow and falls into ribbons when the whisk is lifted from the bowl. In a slow stream, pour about 2 cups of the hot half and half into the egg yolks, stirring constantly. (Adding the hot liquid gradually will prevent the eggs from curdling.) Pour the egg mixture slowly into the saucepan of the remaining half and half, stirring constantly. Cook the custard over low heat, stirring continually, until it thickens slightly and coats the back of a spoon (170 to 175 degrees), 10 to 15 minutes.
  2. Strain the custard into a large bowl to remove any curdled bits. Cool for about 30 minutes. Add the peppermint extract and, if desired, a few drops of red food color to obtain a soft pink color. Cover and refrigerate overnight, or until the custard is well chilled.
  3. Crush the peppermint candy. Place it in a covered container and chill in the refrigerator until ready to use.
  4. When the custard is well chilled, stir in the chilled crushed peppermint candy. Freeze the custard in an ice cream freezer according to manufacturer’s directions. Transfer the ice cream to a sealed, freezer-safe container and place in the freezer for at least 2 hours before serving. This allows time for the ice cream to firm up.

More from The New Kansas Cookbook:


Reprinted with permission from The New Kansas Cookbook by Frank and Jayni Carey and published by the University Press of Kansas, 2016.


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