Did you know that essential oils are a great way to add flavor to your food? This Peppermint Ice Cream with Essential Oils is packed with flavor and a family favorite.
I will be the first to admit that I can be a little hard on the boys when it comes to food.
You see, I've struggled with my weight since turning 30, and I feel that the biggest reason is that I never learned to eat healthy as a child. We were a boxed mac-n-cheese, chips and Velveeta kind of family. Salad was iceberg lettuce slathered in bottled Ranch Dressing.
I want to make healthy choices to come naturally for my kids. In some ways, I've failed miserably (hello refusing anything green!) and in other ways, I've succeeded. Neither of my boys will ever overindulge on sweets. They are the only kids I know who will have three pieces of Halloween candy and choose on their own to put the rest up for later.
I supposed there is no such thing as a perfect parent, but lately, I've realized that I needed to temper my nagging of their food choices with the ability to indulge. Since I've relaxed, we've had a lot more fun in the kitchen.
Today's Peppermint Ice Cream with Essential Oils is the perfect end of summer indulgence that the whole family will love!
The Quality of The Essential Oils You Use Matters!
I've tried most every essential oil company out there, and I am thrilled to recommend Plant Therapy as my preferred company!
After looking closely at the quality, purity, and ethics of so many companies, I've fallen in love with both the company and their oils. They are serious about safety and go to great lengths to test every single batch to ensure purity!
Read my full Plant Therapy Review for why they are my go-to company.
- In a medium saucepan, warm the milk, sugar and salt. Cook over medium until the sugar is dissolved.
- Pour the cream into a metal bowl set in a larger bowl of ice and set a medium sieve on top.
- In a separate bowl, whisk together egg yolks. Pour a small amount of warm milk into the egg yolks and whisk well. Continue slowly incorporating the warm milk into the yolks.
- Pour the eggs and milk back into the saucepan. Cook over medium heat stirring constantly until thickened, about 5 to 7 minutes.
- Pour custard through the strainer and stir until the cream. Stir until cool over the ice bath. Chill in the refrigerator.
- Freeze in your ice cream maker according to the manufacturer’s instructions.
- When ice cream comes out of maker it will be fairly soft. Stir in peppermint candy. Taste and add additional peppermint oil if desired. Put in an airtight plastic container and place in the freezer for at least an hour.
This post contains affiliate links. All opinions are my own.