Peppermint Ice Cream Recipe
Yield: 8 ServingsRecipe by luhu.jp
Ingredients:
3: Egg yolks, beaten
1/2 cup: Sugar,
1 cup: Milk,
1/4 tsp: Salt,
2 cup: Whipping, (heavy) cream
1 tsp: Vanilla,
1/2 cup: Crushed peppermint Candy sticks,
Few drops red or green food,
Directions:
Mix egg yolks, sugar, milk and salt in 2-quart saucepan. Cover over
medium heat, stirring constantly, just to boiling (do not boil).
Refrigerat in chilled bowl 2 to 3 hours, stirring occasionally, until
room temperature whipping cream and vanilla into milk mixture. Add
crushed peppermint candy sticks and food color. Pour into 1-quart
ice-cream freezer. Freeze according to manufacturers directions. 8
SERVINGS (ABOUT 1/2 CUP EACH); 335 CALORIES PER SERVING. If you would
like to try vanilla bean, omit vanilla extract and add a 3-inch piece
of vanilla bean to the milk mixture before cooking. Before cooling,
remove bean and split lengthwise. Scrape the seeds into cooked
mixture with tip of a small knife; discard bean.
Source from luhu.jp
medium heat, stirring constantly, just to boiling (do not boil).
Refrigerat in chilled bowl 2 to 3 hours, stirring occasionally, until
room temperature whipping cream and vanilla into milk mixture. Add
crushed peppermint candy sticks and food color. Pour into 1-quart
ice-cream freezer. Freeze according to manufacturers directions. 8
SERVINGS (ABOUT 1/2 CUP EACH); 335 CALORIES PER SERVING. If you would
like to try vanilla bean, omit vanilla extract and add a 3-inch piece
of vanilla bean to the milk mixture before cooking. Before cooling,
remove bean and split lengthwise. Scrape the seeds into cooked
mixture with tip of a small knife; discard bean.
Source from luhu.jp