Desserts
Peppermint Ice Cream 6 cups (twelve ½-cup servings)
Makes about 6 cups (twelve ½-cup servings)
Peppermint Ice Cream 6 cups (twelve ½-cup servings)
Makes about 6 cups (twelve ½-cup servings)
Not your ordinary mint ice cream, our peppermint calls for a lot of bright green fresh mint for a real natural flavor.
Nutritional information per serving (based on ½ cup): Calories 356 (45% from fat)
carb. 48g
pro. 3g
fat 18g
sat. fat 11g
chol. 58mg
sod. 50mg
calc. 68mg
fiber 1g
carb. 48g
pro. 3g
fat 18g
sat. fat 11g
chol. 58mg
sod. 50mg
calc. 68mg
fiber 1g
Ingredients
- 1 cup whole milk
- 2½ cups packed fresh mint leaves
- ¾ cup granulated sugar
- Pinch of salt
- 2 cups heavy cream
- 1 tablespoon pure vanilla extract
- 1½ cup chopped peppermint patties, about 10 to 12 bite-size patties
Preparation
- In a medium saucepan set over medium-low heat, bring the milk just to a boil. Remove from heat and add the mint leaves; let steep for 20 to 30 minutes. If you desire a milder mint flavor, strain and discard the mint leaves after steeping, but for a more intense ice cream, blend the milk/mint mixture using an immersion blender.
- Add the sugar and salt to the steeped milk/mint mixture. Use a hand mixer on low speed or whisk to combine, until the sugar is dissolved. Stir in the heavy cream and vanilla. Cover and refrigerate, 1 to 2 hours, or overnight.
- Turn on the Cuisinart® ice cream maker; pour the mixture into the frozen freezer bowl and let mix until thickened, about 15 to 20 minutes. Five minutes before mixing is completed, add the chopped candy through the top and let mix in completely. The ice cream will have a soft, creamy texture. If a firmer consistency is desired, transfer the ice cream to an airtight container and place in freezer for about 2 hours. Remove from freezer about 15 minutes before serving.
