Triple Mint Ice Cream
For an epic holiday dessert, break out the ice cream maker and whip up this Triple Mint Ice Cream. Creamy vanilla ice cream with three mint mix ins, grasshopper cookies, Andes mint candies and York Peppermint Patties.
Servings 4 servings
- 2/3 cup granulated sugar
- 2 large eggs
- 2 Tbsp. all-purpose flour
- 1/4 tsp. kosher salt
- 1 2/3 cups whole milk
- 1 cup heavy cream
- 2 tsp. vanilla extract
- 1/2 cup chopped Andes Mints
- 1/3 cup chopped peppermint patties
- 1/2 cup roughly chopped grasshopper cookies (or Thin Mints)
In a large bowl, whisk together the sugar, eggs, flour and salt until the mixture is pale and thickened. Set aside.
In a medium sized saucepan, warm the milk until bubbles start to form around the edges (but don't boil). Remove the milk from the heat and slowly drizzle it into the egg mixture while whisking. Once it's incorporated, pour the mixture back into the saucepan and place over low heat. Whisk mixture constantly until is has thickened to the point that it can coat the back of a spoon. Be very careful not to allow the mixture to boil as that could scramble the eggs.
Place a fine mesh sieve over a large, clean bowl. Pour the egg/milk mixture through the sieve to strain out any chunks that may have formed during cooking. Cover the mixture with plastic wrap, placing the plastic right on the mixture so that a crust doesn't form. Refrigerate 2 hours then stir in the heavy cream and vanilla. Refrigerate until cold, preferably overnight.
Churn ice cream according to your ice cream maker directions. Remove from the ice cream mixture and quickly and gently stir in the candies and cookie crumbles. Freeze in a freezer safe container until ready to eat.