Best 6 Peppermint Ice Cream From Cooking Light Recipes

PEPPERMINT ICE CREAM

Steps:

• 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., Quickly transfer to a large bowl; place bowl in a pan of ice water. Stir gently and occasionally for 2 minutes. Stir in cream and vanilla. Press plastic wrap onto surface of custard. Refrigerate several hours or overnight., 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.

PEPPERMINT MILKSHAKES

Steps:

• In a blender, combine milk, ice cream and extract; cover and process for 30 seconds or until smooth. Stir in 1/4 cup peppermint candies. Pour into chilled glasses. Top with whipped cream and remaining peppermint candies; serve immediately.

PEPPERMINT ICE CREAM (FROM COOKING LIGHT)

Steps:

• Combine 1 1/4 c 2% milk and egg yolks in heavy saucepan over medium heat.
• Cook until mixture is slightly thick and coats the back of a spoon (about 8 minutes), stirring constantly (do not boil). Cool egg mixture slightly.
• Combine egg mixture, 1 1/4 c 2% milk, vanilla and condensed milk in a large bowl. Cover and chill completely.
• Stir in crushed candies.
• Pour mixture into a freezer can of an ice-cream freezer, freeze according to manufacturer's instructions.
• Spoon ice cream into a freezer-safe container, cover and freeze 1 hour or until firm.

PEPPERMINT ICE CREAM

Steps:

• Combine the half-and-half, vanilla bean, vanilla seeds and salt in a nonreactive saucepan over medium heat. Bring just to a boil, then immediately remove the saucepan from the heat.
• In a large bowl add the sugar and egg yolks and whisk to combine. Add the half-and-half mixture, about 1/4 cup at a time, to the beaten eggs and sugar, whisking after each addition. Pour the mixture back into the saucepan and add the mint leaves. Cook over medium-low heat until mixture is thick enough to coat the back of a spoon, 5 to 6 minutes. Remove from the heat and strain through a fine mesh sieve into a clean bowl. Transfer the bowl to an ice bath and stir frequently until custard is completely cool. Refrigerate until thoroughly chilled.
• Pour the custard into an ice cream machine and follow the manufacturer's instructions for churning time. As the ice cream begins to set, sprinkle in the crushed peppermint candies. Transfer the ice cream to a freezer-safe container and freeze until firm, about 8 hours.

LAVENDER (OR PEPPERMINT) ICE CREAM

Steps:

• In a small, heavy saucepan, combine cream, milk, sugar, and lavender. Place over medium-high heat and, with a wooden spoon, bruise and crush the herbs against the bottom and sides of pan while bringing mixture just to a boil. Remove from heat. Set aside for 15 minutes to allow the lavender flavor to infuse the cream mixture. Strain through a fine sieve into a bowl, pressing on solids. Discard the lavender flowers.
• Whisk the eggs in a small bowl. Gradually whisk a ladleful of the cream mixture into the eggs, then pour the eggs back into the cream mixture, whisking.
• Cook over medium heat, stirring gently, for about 8 to 10 minutes or until the mixture thickens enough to coat the back of a wooden spoon. Do not boil. Transfer this mixture to a bowl, cover, and refrigerate until cold.
• Pour into ice cream maker and freeze according to manufacturer's directions.
• Peppermint Ice Cream: Substitute 1/2 cup firmly packed clean, fresh peppermint leaves (1/4 cup dried) for the lavender. Proceed as above.
• Optional: The leaves won't give up much of their green color, so you can add 1 or 2 drops of red or green food coloring. Also, you can add a handful of crushed peppermint candies just 1 second, not 2, before turning off the ice cream maker.

PEPPERMINT ICE CREAM (WITH PEPPERMINT PIECES)

Steps:

• In a saucepan over medium heat, warm the milk, sugar, and salt. Make sure the sugar and salt completely dissolve.
• In a separate bowl, whisk together the egg yolks. Slowly pour the warm milk mixture into the egg yolks, whisking constantly. (Make sure you do this slowly, or the eggs will be cooked from the heat of the milk mixture).
• Scrape the egg-and-milk mixture back into the saucepan over medium heat. Stir the mixture constantly scraping the bottom as you stir, until the mixture thickens and coats the spatula. This should take 5-7 minutes.
• Pour the heavy cream into a bowl. Then, slowly pour the custard into the chilled heavy cream. Cool for about half an hour in the refrigerator.
• When the mixture is chilled, add peppermint extract. You may need more depending on your tastes and the strength of the extract you use.
• Freeze in your ice cream maker according to the manufacturer's instructions.
• Near the end of the freezing process, add in the crushed peppermint candy.
• Store in an airtight container in your freezer.