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.
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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.
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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.
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Pour the mixture through the strainer into the heavy cream. Whisk well and refrigerate for 8 hours or overnight.
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Freeze in your ice cream maker according to the manufacturer’s instructions. Pour the peppermint candy in during the last 5 minutes of processing.
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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.
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