kitchen, and the unmistakable joy of Williams Sonoma peppermint bark signals the onset of the holiday season. This tradition is more than a signal; it’s a cherished part of our holiday festivities.
Description
This creamy wonder of homemade Peppermint Bark Ice Cream is not just a frozen treat. It’s a celebration in every bite, transcending seasons.
Ingredients
- 3 cups half-and-half (or 1.5 cups whole milk and 1.5 cups heavy whipping cream)
- 6 egg yolks
- 3/4 cup sugar
- 1 Tbs. vanilla extract
- 2 teaspoons peppermint extract
- 1 cup chopped Williams Sonoma peppermint bark
Instructions
- In a heavy saucepan over medium-high heat, warm the half-and-half until steam begins to rise from the surface. Remove from the heat.
- In a heatproof bowl, whisk together the egg yolks and sugar until blended. Place a kitchen towel into a ring shape and position the bowl on top to prevent it from moving.
- Gradually add the hot half-and-half to the egg mixture, whisking constantly until fully incorporated.
- Return the mixture to the saucepan and place over medium-low heat. Cook, stirring slowly and continuously with a wooden spoon or spatula, until the custard thickens, and a finger drawn across the back of the spoon leaves a path, about 5 minutes; do not allow the custard to boil.
- Pour the custard through a medium-mesh sieve set over a clean bowl and stir in the vanilla. Nestle the bowl in a larger one filled halfway with ice and water and cool the custard to room temperature, stirring occasionally. Refrigerate until cold, about 1 hour.
- Use your Breville Smart Scoop Ice Cream Compressor: Set on the pre-cool setting and choose the “harder” ice cream setting.
- Add the chopped peppermint bark when indicated by the ice cream maker as an “add-on.”
- Transfer the finished ice cream to a container; I use the Tovolo insulated ice cream storage tub.
- Freeze until the ice cream is firm. This yields about 1 quart of pure delight!
Notes
Mastering the Art of Homemade Ice Cream
Invest in a reliable ice cream maker; my go-to is the Breville Smart Scoop Ice Cream Compressor, which has served me well for about 8 years. Utilize the pre-cool setting and experiment with different hardness settings to achieve your preferred texture.
The Art of Additions
Enhance your ice cream experience by adding mix-ins when prompted by your ice cream maker. In this case, the chopped peppermint bark is introduced as a delightful “add-on,” ensuring an even distribution of flavor.
Storage Matters
Preserve the creamy texture by transferring your finished ice cream to a quality container. My preferred choice is the Tovolo insulated ice cream storage tub. Freeze until firm for the perfect consistency.
- Prep Time: 30
- Cook Time: 60
- Category: Dessert
- Method: Freezing
- Cuisine: American
Nutrition
- Serving Size: 2 scoops
- Calories: 339
- Sugar: 46.7 g
- Sodium: 186.9 mg
- Fat: 9.2 g
- Carbohydrates: 54.5 g
- Fiber: 0 g
- Protein: 8.6 g
- Cholesterol: 285.4 mg
