Day 2: Peppermint Ice Cream

Of all the ice cream flavors to include in this project, I had to make peppermint ice cream. I’m a peppermint ice cream fanatic! Every Christmas I used to stock up on gallons of the pink Edy’s stuff, but it would only last me until about February and then what was I to do? The first thing I learned was that you can soften vanilla ice cream and fold in peppermint extract and crushed peppermint candies, but then I found this homemade version and I’ve never looked back. I like that this ice cream is very easy to make, no fussing with eggs or extracts, though if you prefer a custard style ice cream I've got my eye on Elise’s recipe. Besides, what can be better on a hot day than the cool flavor of freshly churned peppermint ice cream? I still don’t understand why peppermint ice cream isn’t available year-round, but now I can have it whenever I want!



Peppermint Ice Cream
I like that this ice cream uses crushed peppermint candies to flavor the ice cream, instead of the peppermint extract many recipes call for, which I never have on hand. Adapted from Emily Luchetti.

2 cups heavy cream
1 cup whole milk
1/3 cup sugar
1 tsp cornstarch
28 hard peppermint candies, 14 finely crushed, 14 coarsely crushed
pinch salt

1. Combine the milk, cream, sugar, cornstarch, salt, and finely crushed candies in a saucepan. Stir well to dissolve the cornstarch. Cook over low heat, stirring so that the sugar dissolves, until it begins to bubble around the edges of the pan and thickens ever-so-slightly. Remove from the heat and chill in an ice bath. Transfer to the refrigerator and chill completely (at least 2 hours).
2. Strain the custard, then churn in your ice cream maker according to the manufacturer’s directions. Add the coarsely crushed peppermint candies at the very end of churning. Store in the freezer.
____________________________________________________