White Chocolate Peppermint Ice Cream

5 from 6 votes

Prep Time20

Cook Time15

Total Time35

Course: All Recipes, Dessert, Snack

Cuisine: American

Servings: pint

Calories: 524kcal

In a saucepan, bring ¾ cup heavy cream and 3 tablespoons nonfat milk powder to a simmer.
In a separate bowl, place chopped white chocolate.
Pour hot cream mixture over white chocolate and stir until melted and smooth. Set aside

In another small pot, simmer remaining ¾ cup heavy cream, milk, sugar and salt until sugar completely dissolves, about 5 minutes. Remove pot from heat.
In a separate bowl, whisk egg yolks.
Whisking constantly, slowly whisk about a third of the hot cream into the yolks to temper the eggs, then whisk the yolk mixture back into the pot with the cream.
Return pot to medium-low heat and gently cook until mixture is thick enough to coat the back of a spoon (about 170º degrees F on an instant-read thermometer).
Once ice cream base has come to temperature, remove from heat and stir in white chocolate mixture and peppermint extract.
Strain ice cream base through a fine mesh sieve into a clean bowl.
Cover with plastic wrap and chill at least 4 hours or overnight

Churn in an ice cream machine according to manufacturer’s instructions.
About 2 minutes before ice cream has finished churning, slowly pour in crushed peppermint candies.
Serve directly from the machine for soft serve, or store in freezer until needed

Ice cream should be stored in an airtight, freezer-safe container in the freezer for up to 3 months
Ice cream base recipe adapted from NYTimes.com