PEPPERMINT ICE CREAM
With flecks of mint candy, this peppermint ice cream recipe is perfect for the holidays. -Berneice Metcalf, Leavenworth, Washington
Provided by Taste of Home
Categories Desserts
Time 35m
Yield 1 quart.
Number Of Ingredients 7
Steps:
- In a large saucepan, heat half-and-half cream to 175°; stir in sugar and salt until dissolved. Whisk a small amount of the hot mixture into the eggs. Return all to the pan, whisking constantly. Cook over low heat until mixture is just thick enough to coat a metal spoon and a thermometer reads at least 160°, stirring constantly. Do not allow to boil. Remove from heat immediately., Quickly transfer to a large bowl; place bowl in a pan of ice water. Stir gently and occasionally for 2 minutes. Stir in cream and vanilla. Press plastic wrap onto surface of custard. Refrigerate several hours or overnight., Fill cylinder of ice cream freezer; freeze according to the manufacturer's directions. Transfer ice cream to freezer containers, allowing headspace for expansion. For each batch, stir in some of the peppermint candy. Freeze 2-4 hours or until firm.
Nutrition Facts : Calories 416 calories, Fat 28g fat (18g saturated fat), Cholesterol 183mg cholesterol, Sodium 121mg sodium, Carbohydrate 34g carbohydrate (30g sugars, Fiber 0 fiber), Protein 5g protein.
PEPPERMINT ICE CREAM (ICE CREAM MAKER)
This ice cream would be great in the summer as well as dessert for a winter holiday. Cooking time is the approximate time it takes in my ice cream machine -- yours may differ.
Provided by Lvs2Cook
Categories Frozen Desserts
Time 45m
Yield 1 quart
Number Of Ingredients 4
Steps:
- In a bowl, stir the cream and sugar together until the sugar dissolves. Add the vanilla and stir to combine.
- Set aside for about 15 minutes, stirring occasionally, to allow the flavors to blend.
- Cover and refrigerate until chilled, at least 3 hours or up to 8 hours.
- In a food processor, grind the peppermint candies by pulsing 2 or 3 times. Some of the candies will be more finely ground than others; small chunks of candy will add texture and interest to the final ice cream.
- Pour the cream mixture into an ice cream maker and freeze according to the manufacturer's instructions.
- When nearly frozen and the consistency of thick whipped cream, add the ground peppermint candies. Churn or stir just until mixed.
- Transfer the ice cream to a freezer-safe container.
- Cover and freeze until firm, at least 3 hours or up to 3 days, before serving.
LAVENDER (OR PEPPERMINT) ICE CREAM
Steps:
- In a small, heavy saucepan, combine cream, milk, sugar, and lavender. Place over medium-high heat and, with a wooden spoon, bruise and crush the herbs against the bottom and sides of pan while bringing mixture just to a boil. Remove from heat. Set aside for 15 minutes to allow the lavender flavor to infuse the cream mixture. Strain through a fine sieve into a bowl, pressing on solids. Discard the lavender flowers.
- Whisk the eggs in a small bowl. Gradually whisk a ladleful of the cream mixture into the eggs, then pour the eggs back into the cream mixture, whisking.
- Cook over medium heat, stirring gently, for about 8 to 10 minutes or until the mixture thickens enough to coat the back of a wooden spoon. Do not boil. Transfer this mixture to a bowl, cover, and refrigerate until cold.
- Pour into ice cream maker and freeze according to manufacturer's directions.
- Peppermint Ice Cream: Substitute 1/2 cup firmly packed clean, fresh peppermint leaves (1/4 cup dried) for the lavender. Proceed as above.
- Optional: The leaves won't give up much of their green color, so you can add 1 or 2 drops of red or green food coloring. Also, you can add a handful of crushed peppermint candies just 1 second, not 2, before turning off the ice cream maker.
PEPPERMINT ICE CREAM
Provided by Emeril Lagasse
Time 9h25m
Yield about 6 cups
Number Of Ingredients 7
Steps:
- Combine the half-and-half, vanilla bean, vanilla seeds and salt in a nonreactive saucepan over medium heat. Bring just to a boil, then immediately remove the saucepan from the heat.
- In a large bowl add the sugar and egg yolks and whisk to combine. Add the half-and-half mixture, about 1/4 cup at a time, to the beaten eggs and sugar, whisking after each addition. Pour the mixture back into the saucepan and add the mint leaves. Cook over medium-low heat until mixture is thick enough to coat the back of a spoon, 5 to 6 minutes. Remove from the heat and strain through a fine mesh sieve into a clean bowl. Transfer the bowl to an ice bath and stir frequently until custard is completely cool. Refrigerate until thoroughly chilled.
- Pour the custard into an ice cream machine and follow the manufacturer's instructions for churning time. As the ice cream begins to set, sprinkle in the crushed peppermint candies. Transfer the ice cream to a freezer-safe container and freeze until firm, about 8 hours.
HOMEMADE PEPPERMINT COFFEE CREAMER
Pass on the seasonal, store-bought creamer and make your own. It's simple, takes just 5 ingredients, you know exactly what is in it, and you can have it all year-round. Cover and store in the refrigerator, shaking before each use.
Provided by Soup Loving Nicole
Categories Drinks Recipes Coffee Drinks Recipes Creamer
Time 20m
Yield 24
Number Of Ingredients 5
Steps:
- Combine half-and-half and milk in a saucepan over medium heat. Heat until steaming, about 10 minutes; do not bring to a boil.
- Stir in sugar. Heat until sugar has dissolved, about 2 more minutes. Remove from the heat and stir in vanilla and peppermint extracts.
Nutrition Facts : Calories 40.2 calories, Carbohydrate 4.2 g, Cholesterol 6.8 mg, Fat 2 g, Protein 1 g, SaturatedFat 1.3 g, Sodium 12.5 mg, Sugar 3.6 g
PEPPERMINT COFFEE CREAMER
A tasty, sugar-free creamer to add to your coffee. This recipe makes a small batch for you to enjoy during the holidays or anytime of the year.
Provided by Yoly
Categories Drinks Recipes Coffee Drinks Recipes Creamer
Time 10m
Yield 8
Number Of Ingredients 5
Steps:
- Combine milk, whipping cream, and stevia in a saucepan over medium-low heat. Heat until bubbles start to appear on the outer edges of the saucepan, 5 to 7 minutes; do not boil. Remove from the heat and stir in vanilla and peppermint extracts.
Nutrition Facts : Calories 41.5 calories, Carbohydrate 3.5 g, Cholesterol 12 mg, Fat 3.2 g, Protein 0.9 g, SaturatedFat 2 g, Sodium 12.3 mg, Sugar 1.1 g
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