Peppermint Ice Cream

1. Add water, corn syrup, heavy cream, butter and salt to small pot and mix until combined. Place on burner and turn heat up to medium-high and heat until butter is melted and mixture comes to a boil.
2. Remove the pot from the heat and add the cocoa powder, chocolate and peppermint extract, whisking until the chocolate is melted is silky. Transfer to airtight contain and place in fridge for 1 week.
3. In a small bowl, combine the sugar, salt and xanthan gum.
4. Heat a medium pot over medium heat and add the cream, milk and corn syrup, whisking to combine. Whisk in the sugar mixture until there are no lumps. Cook until the sugar is dissolved, about 2-3 minutes. Remove the pot from heat. Cover and refrigerate for at least 6 hours or overnight.
5. Before pouring in ice cream maker, stir in vanilla extract and peppermint extract. Taste and see if you like the amount of peppermint flavor. Pour the mixture into an ice cream machine and churn for about 20 minutes (follow your ice cream maker directions).
6. Once done, fold in the crushed peppermint.
7. Alternate spooning layers of ice cream and dollops of fudge into a loaf pan.
8. Cover with plastic wrap and store in freezer for 4 hours before serving. Ice cream will last up to 6 months.

What Ice Cream Maker Do You Use?

It may be the cheapest one available, but the 1.5 quart Cuisinart Ice Cream Maker is super simple to use and makes the best ice cream at home.

Why Use Xanthan Gum in Ice Cream?

So this was actually something new I learned by watching the Tasty video. Xanthan gum helps stabilize the ice cream and prevents ice crystals from forming. The usual problem with homemade ice cream is it will only lasts a couple of days before ice crystals form. But the xanthan gum helps battle this.

Can You Make Peppermint Ice Cream with Half-and-Half Instead of Heavy Cream?

You can although I highly recommend trying to use whole milk and heavy cream as the high fat content creates the creamy texture when the ice cream is cooled. Nearly any type of milk will work, and you can substitute half-and-half for the cream. But just keep in mind, it won’t be as creamy and could get icy.

Homemade Ice Cream Tips

• Use the Best Ingredients – when making ice cream you want to use the best ingredients possible so use free-range eggs and organic milk and cream. Also use high quality products when it comes to added flavorings like vanilla or chocolate. Never use imitation vanilla.
• Don’t Cut the Fat and Calories – ice cream is not the dessert that you should be cutting the fat. It depends on the high-fat content to create a creamy texture. If you go lower fat, it will cause an icy ice cream. If you’re on a diet, just have a smaller scoop!
• Add Extract at Right Time – if you add an extract or alcohol while the custard is too hot, you won’t get the actual flavor as it will cook out slightly. Just wait until right before you pour the custard into the ice cream maker to add it.
• Chill the Custard – you don’t necessarily need to chill the custard overnight, but you want to chill until it is as cold as possible.
• Use Frozen Bowl – make sure your ice cream bowl has been frozen for at least 24 hours, otherwise you aren’t giving the ice cream a great chance of freeze.
• Start Ice Cream Motor First – do not pour the custard in the frozen bowl before starting the ice cream maker. It will start freezing upon contact. You want the motor running and slowly pour the custard in.
• Add Mix-Ins at the End – never add your mix-ins at the beginning of the process. You want to add them when it looks like there is about a minute left in the churning process.
• Don’t Overchurn – always error on the side of caution when it comes to churning your peppermint ice cream. You do not want it to be hard. Remember it will continue to freeze once you place in the freezer.
• Keep It Creamy – homemade ice cream can turn hard as we don’t add preservatives, however xanthan gum or a couple tbsp of vodka will help keep it creamy.