Mommy Made From Scratch

Wednesday, December 14, 2011

Peppermint Crunch Ice Cream by The Not So Modern Housewife

I am very pleased to have Bonnie from The Not So Modern Housewife with us today to share her recipe for Peppermint Crunch Ice Cream for day 10 of the 12 Days of Christmas Treats!

I have gotten to know Bonnie a bit through email and blogging. She seems to really know what she's talking about when it comes to living a more old-fashioned way of life full of cloth diapers, gardening, cooking from scratch and making her own household cleaners. I hope to one day be more tapped into my domestic-ness as she is and live a more preservative and chemical-free lifestyle for my family and I. 

Thanks so much for sharing today, Bonnie!

Hello, my name is Bonnie, and I am The Not So Modern Housewife.  It is a real pleasure to be here on Mommy Made from Scratch, sharing one of my family’s favorite recipes.   I’ve enjoyed getting to know Heidi through e-mail and her blog.  I wish more moms would take on the task of learning to cook for their families and be aware of what is in the food they feed their children and themselves.  I truly admire any woman (or man for that matter) who takes on the task.

I have always enjoyed being a from-scratch cook.  Food made from scratch tastes better and comes with the added benefit of knowing what you’re putting into your body.  When my son was born last year, I made the commitment to breastfeed him and later make all of his baby food so I would know he was getting only the best.  I also wanted to be more “green” by making more of our household cleaning supplies, buying or growing local produce and reducing our family’s waste output.  Hence, The Not So Modern Housewife was born.

When Heidi asked me to write a guest post about my favorite holiday treat, I immediately thought of my peppermint crunch ice cream.    For several years, my husband impatiently awaited the arrival of peppermint ice cream at the local grocery store every Christmas.  It was like a food holiday (it ranks right up there with the first bags of candy corn being sold before Halloween).  I finally got an ice cream maker and decided that I would start making our own peppermint ice cream.  Not only could I make it all year round, but I would know what was going into the ice cream and I would finally have a use for all of those leftover candy canes.

Peppermint Crunch Ice Cream
2 c Heavy Whipping Cream
1 tsp Pure Vanilla Extract
1/2 tsp Peppermint Extract
2/3 c Sugar
6 Egg Yolks
1/4 c Crushed Peppermint Candies

There are a few tools you will need to have on-hand before you begin.  You will need either two whisks or a whisk (for the egg yolks) and a wooden spoon (for the cooking cream).  You will also need a food thermometer, preferably electronic.  You are cooking eggs, so you have to make sure they reach the proper temperature.  I wouldn’t want any of you to get sick.  You will also need a fine mesh sieve. 

It is also important to have all of your ingredients ready before you begin.  Ice cream base must be stirred the whole time it is cooking, so you will not have time to measure or gather ingredients while it is cooking.

In a heavy saucepan, mix together cream, vanilla, peppermint and 1/3 c sugar until fully combined.  

In a mixing bowl, whisk egg yolks and 1/3 c sugar until smooth and fully combined.  

Bring the cream mixture to a boil over medium heat, stirring constantly.  Once it starts to boil, remove from the heat and slowly whisk the hot cream into the egg yolks.  Start by adding a very little bit while whisking vigorously.  Slowly add more and more cream while whisking until all of the cream has been added.  Adding the cream too quickly or failing to whisk while adding the cream could result in scrambled eggs and no one likes scrambled eggs in their ice cream.

Add the base back to the saucepan and return to the heat.  Whisk the base constantly until it reaches 175°F on the digital thermometer.  Again, failing to whisk or letting the mixture get too hot will result in scrambled eggs.  Not heating to 175°F could result in food borne illness.  Pour the mixture into a clean bowl through a fine mesh sieve to ensure the resulting mixture is smooth and lump free.  

Cover the bowl and put in the refrigerator for at least 4 hours, preferably overnight.  The base should be thoroughly cooled before being added to the ice cream maker.  This ice cream base will keep in the fridge for up to two days if you can’t get to it right away. 

Since ice cream base is basically a custard, don’t be surprised if it has a firm consistency like pudding after it has cooled.  Pour or scoop the base into the ice cream maker and begin churning.  

Once the base starts freezing (after about 5-10 min), add the crushed peppermint candies.  

Continue churning until the ice cream reaches the desired consistency, soft or firm.  (Firm freezes better.) 

Scoop the ice cream into a freezer safe container.  It can be stored in the freezer for up to 8 days, but it probably won’t last that long once your husband or kids find it.

1 comment:

  1. Thanks for having me. I love any excuse to make homemade ice cream. :)