Monday, November 2, 2009

Peppermint Ice Cream

When I was a little girl, my all time favorite thing was to go with my grandparents to Fernwoods Ice Cream Parlor in Salt Lake City, Utah where they would treat me to an ice cream cone. But it had to be Fernwoods. Nothing else would do. Why???? Because they had the BEST pink peppermint ice cream in the world. In the world I tell you!!!!! When Fernwoods closed it's doors in the 1990's I was in big trouble... I COULD NO LONGER GET PINK PEPPERMINT ICE CREAM!!!!! So... I had to resort to making up my own recipe... and it comes close.... real close. Give it a try and see what you think.

1 package Brach’s starlight peppermint candies (or any candy like the pink wrapped mint’s that you get in restaurants)
3 cups whole milk
1 cup heavy cream
4 egg yolks
1 teaspoon vanilla
1/4 tsp salt


a.  If I am in a hurry, I mix all of the ingredients together and process in the ice cream freezer.

b.  If I have time, I make a custard, let it cool, and then process, which gives the ice cream a smoother texture.  Here's how you make the custard:

Crush the peppermint candies in a food processor or a blender.
In a medium bowl, add the yolks and crushed peppermint candies.
Whisk to combine.
Set aside.

Place the milk a heavy saucepan.  Place over medium heat, and  heat to just below a simmer, stirring occasionally.
Remove from heat.

Pour 1 cup of the hot milk mixture over the egg mixture, whisking constantly.

Pour egg mixture into the saucepan with the milk.
Heat mixture very slowly, stirring constantly with a wooden spoon in a figure eight pattern.
Cook gently over low heat for about 10 minutes until the custard becomes thick enough to coat the wooden spoon.
Remove from heat.

Add cold cream to stop the cooking.
Add the vanilla, and stir to combine.

Pour the custard into a storage container and refrigerate until completely cold.

Freeze in an ice cream maker.

(Note:  If you like chocolate mint ice cream, add 3/4 cup chocolate mini chips when the ice cream is semi-soft.)

Makes about 2 quarts.