I have to apologize for my little absence, but you see, the holidays were a blur and there’s very little left of 2008. Christmas turned out to be deliciously lazy, as hubs and I stayed home instead of driving the 8-10 hours to visit the fandamily. We enjoyed every slothful moment!
Speaking of delicious, I made some Peppermint Candy ice cream courtesy of David Lebovitz and Williams and Sonoma. Every year, we pick up a jar or two of the Chocolate Filled Peppermint Snaps from W&S, as they are very addictive, perfectly minty without being too much so, and have a sinful chocolate center. Earlier this year, it dawned on me that these darlings would make an AWESOME ice cream. I was right.
Peppermint Candy Ice Cream
Recipe adapted from The Perfect Scoop
1 cup whole milk
¾ cup sugar
2 cups heavy cream
Pinch of salt
6 large egg yolks
½ tsp vanilla extract
¼ tsp peppermint extract
½ cup crushed, hard peppermint candies (or more or less depending on your taste)
Warm the milk, sugar, and 1 cup of cream in a saucepan over medium heat. Pour other cup of cream into a large bowl with a mesh strainer on top. Beat the eggs in a small bowl and temper the egg mixture into the warm milk mixture. Stir warm milk and egg mixture until it thickens and coats the back of a spatula. Pour warm milk and egg custard through the mesh strainer and into the bowl of the remaining cream. Add vanilla and peppermint extract. Chill mixture thoroughly in the refrigerator. When ready to churn, add crushed peppermint candies.