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Peppermint Ice Cream with Hot Fudge Sauce

Source of Recipe


Internet






List of Ingredients



• 2 cups half-and-half
  
• 1 cup sugar
  
• 2 cups spearmint or peppermint leaves (substitute 1/4 tsp peppermint extract if fresh mint is unavailable)
  
• 6 extra-large egg yolks
  
• 2 cups heavy cream
  
• 1/4 tsp pure vanilla extract
  
• 1/4 tsp peppermint extract
  
• 1-1/2 cups peppermint hard candies or peppermint sticks (with red-and-white stripes), plus extra for garnish
  






Instructions



1. In a non-corrosive saucepan over medium-high heat, combine the half-and-half, sugar and mint leaves, and bring just to a simmer. Transfer from the heat and let steep for 10 minutes. Strain and return the cream to the saucepan, discarding mint leaves.
   
   
2. In a stainless-steel bowl, temper the egg yolks by gradually whisking about 1 cup of the cream mixture into the yolks. Add the yolk mixture to the saucepan with the cream mixture and heat over medium heat until the mixture coats a spoon. Do not boil. Strain through a fine-mesh sieve and add the heavy cream and the vanilla and peppermint extracts. Freeze in an ice cream maker according to manufacturer's directions.
   
   
3. Chop the peppermint hard candies by pulsing in a food processor. Fold the candies into the ice cream during the last minute of freezing. Return the ice cream to the freezer for 1 hour before serving.
   
   ..........
   
   Serve with:
   
   HOT FUDGE SAUCE
   
   • 8 ounces bittersweet chocolate, chopped
   • 1 cup heavy cream
   • 1 tsp sugar
   • 1 Tbsp butter
   • Pinch of salt
   
   In a saucepan over medium heat, bring all of the ingredients to a simmer, whisking frequently. Keep warm.