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
Directions
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.
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By thunk
on May 05, 2011
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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.
By gochal
New York
on November 14, 2010
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This is the first time I've made ice cream ever, so kudos to Alton Brown for introducing this artisanal/gourmet ice cream! Merged what some of the other reviewers suggested.
2 1/2 cups of half and half
1 1/2 cup of heavy cream
Was lucky to find the Peppermint Flavored oil, which had a blend of sunflower oil and peppermint oil. Used 1 tsp of the brand "Simply Organic: Peppermint flavor". For the chocolate mint, I used Lindt Excellence Intense Mint Dark Chocolate bar, and chopped it up in thin slivers, it was fantastic! Reminded me of how Baskin Robbins does their Mint Chocolate Chip in a unique way, lots of great crunch in every bite. I will definitely be making this for dessert when guests come over!
By sdfweb_13106729
San Jose, 43
on August 28, 2010
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There are two types of peppermint oils you can buy. The drug store or GNC variety is pure pepperment oil. The food flavoring variety is mixed with another kind of oil like sunflower or soybean oil. The food flavoring type of oil is what the recipe really calls for based on the measurement. If you have a Whole Foods near you they carry both types. I used the peppermint oil flavoring measurment recommended in the recipe and it came out great. To be safe I added the pepperment oil in 1/4 teaspoon increments, but ended up with a full teaspoon (flavoring should be to your taste anyway. I also added a few drops of green food coloring to give it the expected color.
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