Recipe courtesy of Emeril Lagasse
Total:
9 hr 25 min
Prep:
15 min
Inactive:
9 hr
Cook:
10 min
Yield:
about 6 cups
Level:
Intermediate

Ingredients

Directions

Combine the half-and-half, vanilla bean, vanilla seeds and salt in a nonreactive saucepan over medium heat. Bring just to a boil, then immediately remove the saucepan from the heat.

In a large bowl add the sugar and egg yolks and whisk to combine. Add the half-and-half mixture, about 1/4 cup at a time, to the beaten eggs and sugar, whisking after each addition. Pour the mixture back into the saucepan and add the mint leaves. Cook over medium-low heat until mixture is thick enough to coat the back of a spoon, 5 to 6 minutes. Remove from the heat and strain through a fine mesh sieve into a clean bowl. Transfer the bowl to an ice bath and stir frequently until custard is completely cool. Refrigerate until thoroughly chilled.

Pour the custard into an ice cream machine and follow the manufacturer's instructions for churning time. As the ice cream begins to set, sprinkle in the crushed peppermint candies. Transfer the ice cream to a freezer-safe container and freeze until firm, about 8 hours.

Categories:

IDEAS YOU'LL LOVE

Blueberry Cobbler with Lemon Honey Ice Cream

Recipe courtesy of Nancy Fuller

Strawberry Crunch Ice Cream Cake

Recipe courtesy of Food Network Kitchen

Shrimp and Scallops in Garlic Cream Sauce

Recipe courtesy of Robert Irvine

Iced Coffee

Recipe courtesy of Ina Garten

Cream Cheese Frosting

Recipe courtesy of Food Network Kitchen

Sour Cream Coffee Cake

Recipe courtesy of Ina Garten

Cream-Style Corn

Recipe courtesy of Trisha Yearwood

Double Chocolate Bread Pudding with Bourbon Whipped Cream

Recipe courtesy of Sunny Anderson

Peppermint Ice Cream Loaf

Trending Videos 5 Videos

Get the recipe

Crab Cupcakes 00:50

Make a splash with these too-cute cupcakes that are a cinch to assemble.

Similar Topics:

Browse Reviews By Keyword

          Get Cooking