Peppermint Chocolate Chip Ice Cream

Source: adapted from Annie’s Eats

2 cups heavy cream, divided

¾ cup sugar

3 candy canes, 1 broken into large pieces and 2 crushed

Pinch of salt

3 egg yolks

1 ½ cups whole milk

¼ cup chopped milk chocolate

Combine 1 cup heavy cream, sugar, 1 candy cane broken into large pieces, and salt in small sauce pan. Whisk over medium heat until warm.

In another small bowl, whisk together the egg yolks. Slowly add the warm cream mixture to the egg yolks. Return to sauce pan and whisk until mixture reaches 175 degrees. Be careful, because it will thicken really fast and start to boil. If this happens, remove from heat - you almost overcooked your custard!

Combine whole milk and 1 cup cream in the bowl you will be refrigerating and eventually freezing your ice cream. Place a strainer over the bowl and add the custard. Stir to combine.

Chill in the refrigerator until cold. Add to ice cream maker and freeze according to manufacturer’s instructions.

During the last minutes of churning, add crushed candy canes and chopped milk chocolate.

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