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Ingredients
- 1-1/2 cups half-and-half cream
- 3/4 cup sugar
- 1/4 teaspoon salt
- 4 egg yolks
- 2 cups heavy whipping cream
- 4-1/2 to 6 teaspoons vanilla extract
- 1/4 to 1/2 teaspoon peppermint extract, optional
- 1 to 1-1/4 cups crushed peppermint candy
Directions
- 1. In a large saucepan, heat half-and-half cream to 175°; stir in sugar and salt until dissolved. Whisk a small amount of the hot mixture into the eggs. Return all to the pan, whisking constantly. Cook over low heat until mixture is just thick enough to coat a metal spoon and a thermometer reads at least 160°, stirring constantly. Do not allow to boil. Remove from heat immediately.
- 2. Quickly transfer to a large bowl; place bowl in a pan of ice water. Stir gently and occasionally for 2 minutes. Stir in cream, vanilla and peppermint extract if desired. Press plastic wrap onto surface of custard. Refrigerate several hours or overnight.
- 3. Fill cylinder of ice cream freezer; freeze according to the manufacturer’s directions. Transfer ice cream to freezer containers, allowing headspace for expansion. For each batch, stir in some of the peppermint candy. Freeze 2-4 hours or until firm.
Nutrition Facts
1/2 cup: 416 calories, 28g fat (18g saturated fat), 183mg cholesterol, 121mg sodium, 34g carbohydrate (30g sugars, 0 fiber), 5g protein.
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