Try this Pioneer Woman's Peppermint Ice Cream recipe, or contribute your own.
Suggest a better descriptionPour the half-and-half into a heavy saucepan. Add the sugar and stir to combine. Bring the mixture to a simmer over low heat, stirring occasionally.
In a separate bowl, beat the egg yolks until they're light yellow in color. Temper the egg yolks by slowly drizzling in about 2 cups of the hot half-and-half mixture while whisking quickly. Pour the tempered egg yolk mixture into the saucepan, whisking gently as you add it. Simmer over low heat until it gets very thick, 5 to 7 more minutes.
Pour the mixture through a fine mesh strainer into a medium bowl, pressing with a spoon or spatula to gently force it through. Pour in the heavy cream, then stir to combine. Stir in vanilla. Cover and refrigerate this mixture until it's totally cool.
Freeze the mixture in an ice cream maker according to its directions. After the cycle is completed, stir in the chopped peppermints or Andes mints and immediately transfer to a freezer container and place in the freezer. A couple of hours later, open the container and stir again to make sure the candies are distributed.
Freeze for another 24 hours or until frozen hard and solid.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (377g) | ||
Recipe Makes: 8 Servings | ||
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Calories: 1094 | ||
Calories from Fat: 741 (68%) | ||
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Amt Per Serving | % DV | |
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Total Fat 82.3g | 110 % | |
Saturated Fat 41.7g | 209 % | |
Monounsaturated Fat 29.1g | ||
Polyunsanturated Fat 7.4g | ||
Cholesterol 1840.8mg | 566 % | |
Sodium 141.9mg | 5 % | |
Potassium 352.3mg | 9 % | |
Total Carbohydrate 65.8g | 19 % | |
Dietary Fiber 0.3g | 1 % | |
Sugars, other 65.6g | ||
Protein 26.5g | 38 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 1094
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