Mint Ice Cream

Total Time: 1 hr 5 mins Preparation Time: 45 mins Cook Time: 20 mins

Ingredients

• 3/4 cup sugar
• 2 large eggs
• 1 tablespoon cornstarch
• 2 cups half-and-half
• 1 cup heavy cream
• 2 teaspoons peppermint extract
• 6 drops green food coloring

Recipe

• 1 in a bowl, beat the sugar into the eggs until thickened and pale yellow; beat in the cornstarch and set aside.
• 2 bring the half-and-half to a simmer in a saucepan.
• 3 slowly beat the hot half-and-half into the egg mixture.
• 4 pour the entire mixture back into the pan and place over low heat.
• 5 stir constantly using a whisk or wooden spoon until the custard thickens slightly (be careful not to let the mixture boil or the eggs will scramble).
• 6 remove from the heat and pour the hot custard through a strainer into a large, clean bowl.
• 7 let the custard cool slightly, the stir in the cream, peppermint extract, and food coloring; cover and refrigerate until cold or overnight.
• 8 stir the chilled custard, then freeze in 1 or 2 batches in an ice cream maker by following the manufacturer’s directions.
• 9 when finished, the ice cream will be soft but ready to eat; for firmer ice cream, transfer to a freezer-safe container and freeze several hours.
• 10 *after-dinner mint ice cream: add ¾ cup chopped chocolate-covered mint candies to the machine when the ice cream is semifrozen; allow the machine to mix in the candy; proceed as directed.
• 11 *grasshopper pie ice cream: add ½ cup creme de cacao to the custard before freezing; proceed as directed, adding ½ cup crushed chocolate wafers to the machine when the ice cream is semifrozen; allow the machine to mix in the wafers.