Craving a creamy holiday dessert? Try our homemade Peppermint Ice Cream. It's rich, sweet and refreshingly minty - a delightful treat for the festive season or any time you crave a frosty indulgence!
In a medium saucepan, heat the milk, sugar, and salt over medium heat until the sugar is dissolved. Pour the heavy cream into a metal bowl set in a larger bowl of ice and set a medium sieve on top.
In a separate medium bowl, whisk together eggs. Pour a small amount of warm milk mixture into the eggs 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. The ice cream mixture should be thick enough to coat the back of a spoon.
Pour the mixture through the strainer into the heavy cream. Whisk well and refrigerate for 8 hours or overnight.
Freeze in your ice cream maker according to the manufacturer’s instructions. Pour the peppermint candy in during the last 5 minutes of processing.
When ice cream comes out of maker it will be fairly soft. Put in an airtight plastic container and place in the freezer for at least an hour.