Peppermint ice-cream is such a delicious seasonal dessert! And, when it’s homemade, it’s nothing short of luxury! If possible, make the custard the night before you plan to use it, chilling it in the fridge overnight. If you are in a rush, stir it over the ice bath until very cool.
2 1/2 cups heavy cream (Costco organic is not only very cheap but also very good)
1 1/2 cups whole milk
8 large egg yolks (preferably from free range chickens)
3/4 cup sugar
1/4 teaspoon salt
2 teaspoons peppermint extract
1/2 cup crushed candy canes or hard peppermint candy
Warm the milk, sugar, and salt in a medium saucepan. Make sure the sugar and salt completely dissolve.
Pour the cream into a metal bowl set in a larger bowl of ice and set a medium-mesh sieve on top.
In a separate bowl, whisk together the egg yolks. Slowly pour the warm milk into the egg yolks, whisking constantly, then scrape the warmed egg yolks back into the saucepan.
Stir the mixture constantly over medium heat with a wooden or heatproof rubber spatula, scraping the bottom as you stir, until the mixture thickens and coats the spatula, about 5-7 minutes. Don’t think twice when the mixture coats the spoon — remove it from the heat immediately!
Pour the custard through the strainer and stir it into the cream. Then stir until cool over the ice bath. Chill mixture thoroughly in the refrigerator.
Once the mixture is thoroughly chilled, add peppermint extract, a 1/4 teaspoon at a time, tasting the mixture after each addition, until you reach the desired level of peppermintiness.
Once chilled, freeze in your ice cream maker according to the manufacturer’s instructions.
Once the ice cream has been formed in the ice cream maker, it will be fairly soft. Fold in the crushed peppermint candy. Put in an airtight plastic container and place in the freezer for at least an hour, preferably several hours. If it has been frozen for more than a day, you may need to let it sit at room temperature for a few minutes to soften it before serving.
Makes 1 1/2 quarts.