Last week my wife needed a support structure for her gingerbread house and used two small milk cartons. Since they came with heavy cream in them I decided the best use for it would be to make ice cream. This is my wife's absolute favorite ice cream and she had consumed most of it before it had finished hardening in the freezer. It uses peppermint essential oil but if you do not have that then use peppermint extract, I am not sure the amount but I believe the two are not interchangeable. Exercise caution with the extract, you can always add more but there is no going back once too much is added.
The World's Absolute Greatest Mint Chip Ice Cream.
3 egg yolks
¾ cup sugar, divided
1½ cups whole milk
1 cup heavy cream
1 drop peppermint essential oil (and only one!)
1 cup chopped Andes mint candies (or mini chocolate chips)
Whisk together egg yolks and ¼ cup sugar in a bowl until thick and pale yellow. Set aside.
Heat milk, cream, essential oil and the remaining ½ cup sugar in a saucepan (or saucier) over medium heat until steam rises from the mixture.
Gradually add half of the hot milk mixture to the yolks, whisking constantly (slowly or you will end up scrambling the eggs). Then add the yolks back to the rest of the milk mixture (again slowly).
Reduce the heat to medium low and cook for about 5 minutes.
Transfer the mixture to a sealed container and chill overnight. Churn according to your ice cream maker's instruction and add the chips during the last few minutes of churning. Allow to harden in the freezer for 4-6 hours.
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