Today we made Mint Ice Cream!
This recipe is from “The Ultimate Ice Cream Book” by Bruce Weinstein.
2C half and half, 2 eggs, 3/4C sugar, 1C heavy cream,
1T cornstarch, 2t peppermint extract
Beat sugar into eggs until thickened and pale yellow. Beat in cornstarch and set aside. Bring half and half to simmer. Slowly beat a tablespoon of half and half into the eggs and sugar. Pour the entire mixture back into the pan and heat on low, constantly whisking until slightly thickened, about 10 minutes. Do not boil or eggs will scramble. Remove from heat and cool 10 minutes. Add heavy cream and extract. Cover mixture with plastic wrap right on the surface and chill overnight. Transfer to ice-cream maker. (Not part of the original recipe: If not using ice cream maker, freeze two hours. Remove from freezer, beat with electric mixer 5 minutes on high. Return to freezer for three hours.)