Recipe courtesy of Emeril Lagasse
Total:
9 hr 25 min
Prep:
15 min
Inactive:
9 hr
Cook:
10 min
Yield:
about 6 cups
Level:
Intermediate

Ingredients

  • 4 cups half-and-half
  • 1 vanilla bean pod, split and seeds scraped
  • Pinch salt
  • 1 cup sugar
  • 8 whole egg yolks
  • 1/2 cup packed fresh mint leaves
  • 1/2 cup crushed peppermint candies

Directions

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.

Categories:

IDEAS YOU'LL LOVE

Peppermint and Chocolate Ice Cream Bomb

Recipe courtesy of Emeril Lagasse

Peppermint Cream Beignets

Recipe courtesy of Fred Isla

Peppermint Creams Sugar Rush

Lick Ice Cream's Cilantro Lime Ice Cream

Recipe courtesy of Lick Ice Creams

Strawberry and Cream Ice Cream

Recipe courtesy of Jamie Deen

Quick Sour Cream Ice Cream

Cooking Tips 3 Videos

Step-by-step photos

Eggs 101: Poached 01:24

These easy steps will have you poaching eggs to perfection in no time.

Similar Topics:

On TV

So Much Pretty Food Here