Junior Mint Ice Cream

On a recent trip home, I promised my 10-year-old brother that we would make any ice cream flavor he wanted. Of course, he chose a combination of gummy bears, Warheads, Snickers, M&M's, and what would otherwise have been the contents of a very large Trick-or-Treat bag. But no matter how cute the kid, sometimes you need to exercise veto power.  I asked for his second choice, expecting this one to include Fruit Roll-Ups and Butterfingers. Instead, he surprised me with a rather sophisticated selection...

If you like mint chocolate chip, you will love this ice cream.

Mmmm.... gooey.... Cut them in half or leave them whole—you decide!

Ready to scoop.


Recipe:

Yield: 1 quart

6 egg yolks
1 1/2 cups whole milk
1 1/2 cups heavy cream
1/2 cup sugar
1 teaspoon peppermint extract
2 packs (8 oz.) Junior Mints 

Whip the egg yolks in a bowl and set aside. In a medium saucepan, combine whole milk, heavy cream, and sugar over medium heat and stir frequently. Just before it comes to a simmer, gradually add about half of the cream mixture into the bowl with the egg yolks, stirring continuously. Gradually pour the egg mixture back into the saucepan. Continue to stir until the liquid forms a thick custard that coats the back of a spoon. Remove from heat. Cool the custard in the refrigerator or using an ice bath. Stir in peppermint extract. Whip the custard with a whisk to incorporate some air—this will improve the ice cream texture. Pour the custard into the ice cream maker and freeze according to manufacturer's directions. As the ice cream begins to reach its desired consistency, pour the Junior mints into the ice cream maker and continue to churn for a few more minutes.