tonight's dessert - peppermint ice cream

this ice cream is another from The Perfect Scoop with the addition of a lot of crushed candycane to make it peppermint flavored. it is a 'philadelphia style' ice cream meaning it does not use egg yolks  and therefore does not have a custard base. i find to be much less dense and very airy. what is nice is this ice cream takes very little cooking time therefore chills faster and you can have ice cream sooner.

in learning to make ice cream i am also finding i seem to underguess the amount of flavoring needed.

philadelphia style vanilla ice cream

3 cups heavy cream (or 2 cups cream and 1 cup milk if preferred)
3/4 sugar
3/4 tsp vanilla extract
1 vanilla bean (if on hand)

combine 1 cup of the cream, vanilla bean, and the sugar in a sauce pan under low heat just until the sugar dissolves.
pour mixture into the remaining cream (or cream and milk) and add vanilla extract. chill and put in an ice cream maker.

to this i then added about 10 crushed small candycanes .

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