| Level: | Intermediate |
| Total: | 8 hr 18 min |
| Prep: | 8 min |
| Inactive: | 8 hr |
| Cook: | 10 min |
| Yield: | 1 1/2 quarts |
Ingredients
- 3 cups half-and-half
- 1 cup heavy cream
- 8 large egg yolks
- 9 ounces sugar
- 1 teaspoon peppermint oil
- 3 ounces chocolate-mint candies, coarsely chopped
Instructions
- Place the half-and-half and the heavy cream into a medium saucepan, over medium heat. Bring the mixture just to a simmer, stirring occasionally, and remove from the heat.
- In a medium mixing bowl whisk the egg yolks until they lighten in color. Gradually add the sugar and whisk to combine. Temper the cream mixture into the eggs and sugar by gradually adding small amounts, until about 1/3 of the cream mixture has been added. Pour in the remainder and return the entire mixture to the saucepan and place over low heat. Continue to cook, stirring frequently, until the mixture thickens slightly and coats the back of a spoon and reaches 170 to 175 degrees F. Pour the mixture into a container and allow to sit at room temperature for 30 minutes. Add the peppermint oil and stir to combine. Place the mixture into the refrigerator and once it is cool enough not to form condensation on the lid, cover and store for 4 to 8 hours or until it reaches 40 degrees F or below.
- Pour the mixture into an ice cream maker; add the chopped candies and process according to the manufacturers directions. This should take approximately 25 to 35 minutes. Serve as is for soft serve or freeze for another 3 to 4 hours to allow the ice cream to harden.
Nutrition Facts
| Serving Size | 1 of 14 servings |
| Calories | 260 |
| Total Fat | 17 g |
| Saturated Fat | 10 g |
| Carbohydrates | 25 g |
| Dietary Fiber | 0 g |
| Sugar | 24 g |
| Protein | 4 g |
| Cholesterol | 148 mg |
| Sodium | 33 mg |
Reviews
While good, this recipe is too much for one 1.5 quart ice cream churn. It’s already a double batch. If you want good results without overloading your ice cream churn, cut it in half and cut down on the sugar by about a quarter.
Don’t cook this to 175, 170 at most or you’ll curdle this.
Adjusted this recipe per several comments. I used only 8 oz. sugar (instead of 9), peppermint extract (instead of oil), and 4 drops of green food coloring. With these adjustments the recipe turned out great. Quite sweet still, so I wouldn’t binge on this unless you really want a substantial sugar rush.
First let me say Alton Brown’s basic ice cream recipe is the BEST! However this recipe is WRONG, and should be corrected immediately! 1 teaspoon of peppermint oil is too much, you cannot even eat this! Either correct it by adjusting the measurement, or publish the measurement for peppermint extract!
Fantastic recipe, but yeah, replace the oil with extract. I like to use this recipe as a base for other ice-creams including a lemon-raspberry swirl one. Replace the peppermint extract with lemon extract and the zest of one lemon and it’s already great. I tried ribboning in some raspberry syrup by pouring and stirring it in halfway through the final 4 hour freeze, but I can never get it right. Tastes great without it regardless.
Did a double batch with 3 teaspoons of peppermint *extract* (not oil). The original recipe describes using peppermint oil which is about 4 times more potent than extract – so beware which you’re using. Another commenter says they used the oil and it came out *way* to strong.
If you use a thermometer for the milk, the “simmering” is 180-190 F degrees. Definitely pay attention to the steps of adding the hot milk a little at a time to the eggs+sugar (tempering), and strain the custard (milk + egg + sugar) mix after the final cook.
We used semi-sweet chocolate. I melted good chips in the microwave (30 seconds at a time – do it in small increments!) until it just barely melted when stirred. Be careful – or use a double boiler. We then drizzled that onto the soft-set churned ice cream, while stirring by hand. This gives you a stracciatella (small threads) consistency that’s great. This is a super rich ice cream, without an over-cloying fat mouth-feel.
Really great ice cream. Just a touch sweet for my taste so I cut the sugar to 8 ounces for the next batch and it was perfect.
Wow, I’ll never buy a commercial chocolate chip mint ice cream again. I started making ice cream for my granddaughter because she has a severe peanut allergy and cant’ eat commercially made ice cream. She absolutely loved this ice cream. I only did two things differently, I put the base through a sieve to make sure there were no lumps in it. The other difference was that I couldn’t find mint chocolate that I could trust so I used semi-sweet chocolate. I melted the chocolate and drizzled it in approximately five minutes before the ice cream was done and it formed ribbons of chocolate that were at times very thin and other times you would find a thicker chunk. Really a nice contrast in textures. This will definitely be added to my favorite ice creams to make.
awsome recipe.
I made this recipe as described, using peppermint oil, and the result was inedible — like eating a distillate of toothpaste out of an oil drum. When I get a chance, I’ll try again using peppermint extract — but the recipe should be corrected online. It’s a real drag to waste the time and ingredients on something that’s no good to eat.