Peppermint extract and crushed peppermint candies impart a refreshing taste for this frozen treats. Scrumptious any season, the frozen treats is definitely an especially welcome treat when offered at winter holiday gatherings.
Prep Time: 8 minutes Prepare Time: fifteen minutes Servings: 6 Makes about 1 quart.
- 3 cups half-and-half
- 1/4 cup light corn syrup
- 6 egg yolks
- 1/3 cup sugar
- Pinch of salt
- 2 teaspoon. peppermint extract
- 1/2 cup gently crushed peppermint snap candies,chocolate canes or peppermint sticks
Inside a medium saucepan over medium heat, warm 2 glasses of the half-and-half and also the corn syrup until steam starts to rise in the surface, three or four minutes. Remove in the heat.
Inside a heatproof mixing bowl, whisk together the egg yolks, salt and sugar until blended. Form a kitchen towel right into a ring and put the bowl on the top to avoid it motionless. Progressively add some hot half-and-half mixture, whisking constantly until fully incorporated. Return the mix towards the saucepan and put over medium-low heat. Prepare, stirring gradually and continuously having a wooden spoon or spatula, before the custard thickens along with a finger attracted across the rear of the spoon leaves a way, eight to ten minutes do not let the custard to boil.
Pour the custard via a fine-mesh sieve set on the clean bowl. Stir within the peppermint extract. Add some remaining 1 cup half-and-half and stir to mix. Nestle the bowl inside a bigger one filled midway with ice and water and awesome the custard to 70 degrees, stirring from time to time. Refrigerate until chilled, a minimum of one hour.
Transfer the custard for an bread maker and freeze based on the manufacturer's instructions. In the finish from the freezing stage, add some peppermint candies and continue processing just until they're blended in to the frozen treats. Transfer the frozen treats to some chilled container, cover and freeze until firm, three or four hrs. Makes about 1 quart. Adapted from Johnson-Sonoma Kitchen Library Series, Ice Creams & Sorbets. by Sarah Tenaglia (Time-Existence Books, 1996).
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