Peppermint Schnapps Ice Cream Recipe
Description:
This Peppermint Schnapps Ice Cream is a delightful frozen dessert, perfect for cooling down during the hot summer months. It’s infused with the refreshing flavors of peppermint extract and schnapps, complemented by crunchy bits of crushed peppermint candies. Please note that preparation time does not include overnight refrigeration.
Nutritional Information:
- Calories: 2047.4
- Fat Content: 160.2g
- Saturated Fat Content: 94.9g
- Cholesterol Content: 1280.9mg
- Sodium Content: 311.8mg
- Carbohydrate Content: 129.2g
- Fiber Content: 0g
- Sugar Content: 120.4g
- Protein Content: 28.8g
Ingredients:
- 1 1/2 cups heavy cream
- 1 1/2 cups whole milk
- 1/2 cup granulated sugar
- 1 vanilla bean
- 4 egg yolks
- 1/4 cup peppermint schnapps
- 2 teaspoons peppermint extract
- 1/2 cup crushed peppermint candies
Instructions:
| Step | Description |
|---|---|
| 1 | Fill a medium saucepan with water and bring it to a gentle simmer. |
| 2 | Place a heatproof glass bowl on top of the saucepan, ensuring the water doesn’t touch the bottom of the bowl. |
| 3 | Pour the heavy cream and milk into the bowl. |
| 4 | Split the vanilla bean lengthwise and scrape out the seeds with a knife, adding both the seeds and the vanilla bean pod to the milk and cream mixture. |
| 5 | Slowly bring the milk mixture to a simmer over medium heat, stirring occasionally. This should take about 20 minutes. |
| 6 | In a separate bowl, whisk together the granulated sugar and egg yolks until smooth and pale yellow. |
| 7 | Gradually whisk some of the hot milk mixture into the egg yolks to temper them. Then, pour the egg mixture back into the saucepan with the rest of the milk mixture, stirring constantly. |
| 8 | Cook the custard over medium-low heat, stirring constantly, until it thickens enough to coat the back of a wooden spoon. This will take about 15 minutes. Do not let it boil. |
| 9 | Strain the custard through a fine-mesh sieve into a clean bowl to remove the vanilla bean pod and any lumps. |
| 10 | Allow the custard to cool to room temperature, then cover it with plastic wrap, ensuring the wrap touches the surface of the custard to prevent a skin from forming. Refrigerate overnight or until thoroughly chilled. |
| 11 | The next day, remove the chilled custard from the refrigerator. |
| 12 | Pour the custard into an ice cream maker and churn according to the manufacturer’s instructions until it reaches a soft-serve consistency. |
| 13 | Just before the ice cream is fully churned, add the peppermint extract, peppermint schnapps, and crushed peppermint candies. Continue churning for an additional 5-10 minutes to incorporate the flavors and achieve the desired texture. |
| 14 | Transfer the ice cream to a freezer-safe container, cover it with a lid, and freeze until firm, usually about 4 hours or overnight. |
| 15 | Before serving, allow the ice cream to soften at room temperature for about 5 minutes. Scoop into bowls and enjoy this refreshing treat! |
Tips:
- For a stronger peppermint flavor, adjust the amount of peppermint extract and schnapps to suit your taste preferences.
- Ensure the custard mixture cools completely before churning to achieve the best texture.
- Store any leftover ice cream in the freezer, covered tightly, for up to two weeks.
This Peppermint Schnapps Ice Cream recipe promises a creamy, indulgent dessert with a refreshing twist, perfect for satisfying your sweet tooth on a hot summer day or any time you crave a cool treat!
