Continuing my celebration of National Ice Cream Month!
But, who says I have to wait for winter to enjoy peppermint-anything? Thanks to my handy-dandy ice cream maker, I don't have to wait for snow to fall to scoop up a bowl of one of my favorite ice cream flavors.
Peppermint Ice Cream-
2 cups whole milk
1 cup heavy whipping cream
1/2 cup sugar
4 egg yolks
1/2 tsp. vanilla
1 1/2 tsp. peppermint extract
Red food coloring
Heat milk, cream, and sugar in a medium saucepan over medium heat until warm, do not allow to boil. Add a small amount of milk mixture to egg yolks while beating. Return egg mixture to pan, mix well.
Reduce heat. Cook while stirring until mixture is thick and coats the back of a spoon. Stir in extracts, and red food color until you get desired shade. Cover and refrigerate until cool. Pour into ice cream maker and freeze according to manufacturer's directions.