Even though I’ve been in hiding I have not been without food. I cooked a lot during the holidays, but I tended to stick with my favorites throughout the year. Now that it is a brand new year I plan on trying some new recipes! Below is a new recipe that I did try over Christmas (from the amazing Pioneer Woman) and it was delicious! I plan on making this numerous times throughout 2012 and if you’re not a peppermint fan the cream base is perfect for Vanilla Ice Cream or a plain base to add in other ingredients.
- 3 cups Half-and-half
- 2 cups Sugar (I used Raw Sugar)
- 1 teaspoon Vanilla
- 8 whole Large Egg Yolks
- 3 cups Heavy Cream
- 1/2 cup Crushed Peppermint Candies OR Chopped Andes Mints (I used Andes Mints, but Will added crushed Candy Cane at the end)
Pour the half-and-half into a heavy saucepan. Add the sugar and stir to combine. Bring the mixture to a simmer over low heat, stirring occasionally.
In a separate bowl, beat the egg yolks until they’re light yellow in color. Temper the egg yolks by slowly drizzling in about 2 cups of the hot half-and-half mixture while whisking quickly. Pour the tempered egg yolk mixture into the saucepan, whisking gently as you add it. Simmer over low heat until it gets very thick, 5 to 7 more minutes.
Pour the mixture through a fine mesh strainer into a medium bowl, pressing with a spoon or spatula to gently force it through. Pour in the heavy cream, then stir to combine. Stir in vanilla. Cover and refrigerate this mixture until it’s totally cool.
Freeze the mixture in an ice cream maker according to its directions. After the cycle is completed, stir in the chopped peppermints or Andes mints and immediately transfer to a freezer container and place in the freezer. A couple of hours later, open the container and stir again to make sure the candies are distributed.
Freeze for another 24 hours or until frozen hard and solid.