Mint Ice Cream Recipe

Mint Ice Cream Recipe photo by Taste of Home

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Almost too pretty to eat, this refreshing peppermint-pink ice cream is my husband's all time favorite. It rivals any commercial brand we've tasted and melts all resistance to dessert!

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Mint Ice Cream Recipe

Prep: 30 min. + chilling Process: 20 min./batch + freezing

Yield: 20 Servings

30 20 50

Ingredients

1-1/2 cups sugar
3 tablespoons all-purpose flour
1/2 teaspoon salt
4 cups milk
4 eggs, beaten
4 cups heavy whipping cream, divided
2 teaspoons vanilla extract
1-1/2 cups crushed peppermint candies
3 drops red food coloring

Directions

In a large heavy saucepan, combine the sugar, flour and salt. Gradually add milk; stir until smooth. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened. Remove from the heat; cool slightly.
Whisk a small amount of hot mixture into eggs; return all to the pan, whisking constantly. Cook and stir over low heat until mixture reaches at least 160° and coats the back of a metal spoon.
Remove from the heat. Cool quickly by placing pan in a bowl of ice water; stir for 2 minutes. Press plastic wrap onto surface of custard. Chill for several hours or overnight.
In a blender, combine 1 cup cream, vanilla and crushed candies; cover and process until candies are finely chopped. In a large bowl, combine the custard, peppermint ,mixture, food coloring and remaining cream.
Fill ice cream freezer cylinder two-thirds full; freeze according to manufacturer's instructions. Refrigerate remaining mixture until ready to freeze. Remove from the freezer 10 minutes before serving. Yield: 2-1/2 quarts.

Nutritional Facts 1 serving (1/2 cup) equals 299 calories, 20 g fat (12 g saturated fat), 114 mg cholesterol, 117 mg sodium, 26 g carbohydrate, trace fiber, 4 g protein.

Originally published as Peppermint Ice Cream in Country Woman Christmas Annual 2005, p33