My mother-in-law Debbie is famous for this ice cream recipe, and she's the only one I know who makes this flavor. Okay, she's the only one I know who still makes home-made ice cream... Little sister Brittney asked for the recipe to show off to some boys in Utah that she knows how to be domestic. I can't say for sure, but I think after I gave Britt the recipe she decided to go with some nice Safeway Peppermint ice cream. ; ) What's that old adage? Good things come to those who wait.... This recipe is something like that - and, to top it off, when Debbie gave me the recipe, she said this was the "quick" method. ; )
75 starlight mints (the red and white striped peppermint candies), (can substitute candy canes)
2 - 1/2 gal. half n' half (you will probably not use all of this)
1 pint whipping cream (not whipped)
3 1/4 c. sugar
6 quart ice cream freezer
Fill a blender half way up with half n' half. Add 1 c. sugar and 25 mints. Whirl until sugar dissolves and the mixture is pink (a few minutes). Repeat process two more times. (Three separate batches.) Pour each blender full into the ice cream freezer container.
Pour whipping cream into blender and add about 1/4 c. sugar. Whip to hard whipped. Fold into your pink mixture just a little bit - some fluffs of whipping cream left visible. Add more half n' half to the container until liquid reaches the "fill line".
Follow machines' instructions for freezing ice cream. This usually means packing layers of ice and rock salt around the ice cream container and letting it churn until the machine stops (about 1 hr.). Debbie says the ice cream is firmer if you then re-pack the freezer with new ice around the container and let it sit another 1-2 hours to chill. Makes 6 quarts ice cream.
Note: Debbie said that if you had extra time, you could melt some of your starlight mints (stovetop) in the morning and then let the liquid chill and use this as part of the blending process later in the day. I think it has the potential to boost either flavor or texture or both.
6 days ago
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