Peppermint Patty Ice Cream

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Not your ordinary mint ice cream, our Peppermint Patty calls for a lot of bright green fresh mint for a real natural flavor.

Makes about 7 cups

  • 1½ cups whole milk
  • 3 cups packed fresh mint leaves
  • 1 cup plus 2 tablespoons granulated sugar
  • pinch table salt
  • 3 cups heavy cream
  • 1½ tablespoons pure vanilla extract
  • 1½ cup chopped peppermint patties

In a medium saucepan set over medium-low heat, bring the milk justto a boil. Remove from heat and add the mint leaves; let steep for 20 to 30 minutes. If you desire a milder mint flavor, remove and discard the mint leaves after steeping, but for a more intense ice cream blend the milk/mint mixture.

Add the sugar and salt to the steeped milk/mint mixture. Use a hand mixer on low speed or whisk to combine, until the sugar
is dissolved. Stir in the heavy cream and vanilla. Cover and refrigerate 1 to 2 hours, or overnight.

Pour the mixture into the frozen freezer bowl and let mix until thickened, about 30 to 35 minutes. Five minutes before mixing is completed, add the chopped candy through the top and let mix in completely. The ice cream will have a soft, creamy texture. If a firmer consistency is desired, transfer the ice cream to an airtight 5 container and place in freezer for about 2 hours. Remove from freezer about 15 minutes before serving.

Nutritional information per serving (based on ½ cup):

Calories 490 (43% from fat)

  • carb. 69g
  • pro. 3g
  • fat 24g
  • sat. fat 15g
  • chol. 75mg
  • sod. 60mg
  • calc. 81mg
  • fiber 2g


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