Peppermint Ice Cream Recipe – Le Gourmet TV 4K

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The ultimate Christmas holiday dessert!

2 ½ cups (625 mL) 35% cream
1 ½ cups (375 mL) whole milk
8 large egg yolks
3/4 cup (175 mL) sugar
1/4 tsp (1 mL) salt
1 ½ tsp (7 mL) peppermint extract
3/4 cup (175 mL) candy canes, crushed, plus extra for sprinkling

In a medium saucepan, warm the milk, sugar, and salt.
Stir, and bring to just below a boil.
In a bowl, whisk together the egg yolks.
Pour the steamed milk slowly into the egg yolks, whisking constantly.
Place the egg & milk mixture back into the saucepan and cook on medium heat (stir the mixture constantly), until the mixture thickens into a custard and coats the spatula or until it reaches 165ºF.
Pour the custard through a sieve and stir in the cream.
Chill mixture thoroughly in the refrigerator, about an hour.
Once chilled, stir in the peppermint extract.
Freeze in your ice cream maker, following the manufacturer’s instructions.
When the ice cream has finished churning, it will be relatively soft.
Fold in the crushed candy canes and store the ice cream in an airtight
container in the freezer.
Serve frozen, with a sprinkling of candy cane bits.

Yields 1 quart

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