Peppermint Ice Cream

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.

Course Dessert

Cuisine American

Prep Time 20

Cook Time 40

Total Time 1

Servings

Calories 214kcal

Author Wendy Polisi

Ingredients

¾ cup milk
⅓ cup raw sugar or coconut palm sugar
⅛ teaspoon salt
1 ¼ cups heavy cream
4 large egg yolks or 2 eggs
4-6 drops peppermint essential oil to taste (or 2 teaspoons peppermint extract)
¼ cup crushed peppermint candy

Instructions

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.

Notes

Adapted from Simply Recipes.

Nutrition