Ingredients
Method
- In a medium saucepan over medium heat, combine the heavy cream and milk. Warm until you see small bubbles around the edges — don't let it boil. Remove from heat.
- Meanwhile, whisk together the sugar, salt, and egg yolks in a separate bowl until pale and slightly thickened, about 1-2 minutes.
- Slowly pour about one-third of the warm cream mixture into the egg yolks while whisking constantly (this tempering step prevents scrambled eggs). Then pour everything back into the saucepan.
- Cook over medium-low heat, stirring constantly with a wooden spoon or silicone spatula, until the mixture thickens enough to coat the back of your spoon and reaches 170°F on an instant-read thermometer — about 5-8 minutes. Don't rush this step; it's what gives you smooth ice cream later.
- Pour through a fine-mesh sieve into a clean bowl to catch any stray bits of cooked egg. Stir in the peppermint extract until fully combined.
- Cover and refrigerate for at least 4 hours, or overnight — the longer it chills, the better your final texture will be.
- Churn according to your ice cream maker's instructions (usually 20-25 minutes) until it looks like soft serve. If adding candy or chocolate chips, fold them in during the last 3 minutes of churning.
- Transfer to an airtight container and freeze for at least 4 hours before scooping. Let sit at room temperature for 10 minutes before serving if you want easier scooping.
Nutrition
Notes
The trick is using actual peppermint extract rather than the generic "mint" stuff you find in baking aisles. It's harder to locate sometimes but worth the extra stop. If your extract is particularly strong, I'd reduce it by a quarter teaspoon when starting out — you can always add more after chilling.
This one earns its keep because it comes together with no cook and tastes better than most ice cream shops'. I keep it in my freezer year-round for spontaneous scooping, though it really shines alongside hot chocolate or brownies during the colder months.