SERVES 8
Peppermints that melted in her mouth made a big impression on Katniss. Here’s another peppermint recipe that will melt in your mouth—this one’s an ice cream.
The half-and-half and the egg yolks make this ice cream decadently rich and creamy. There’s no comparison between this recipe and commercially-made ice cream.
1 ICE CREAM MAKER
1½ CUPS HALF-AND-HALF
¾ CUP SUGAR
4 EGG YOLKS
¼ TEASPOON SALT
2 CUPS WHIPPING CREAM
4½ TEASPOONS VANILLA EXTRACT
1 TEASPOON PEPPERMINT EXTRACT
½ CUP CRUSHED PEPPERMINTS
In a large saucepan, whisk half-and-half, sugar, egg yolks and salt.
Cook and stir over low heat until mixture reaches a thickness that coats the back of a metal spoon.
Remove from the heat. Place pan in a bowl of ice water and stir for 2 minutes.
Stir in whipping cream, vanilla and peppermint extracts.
Press plastic wrap onto surface of custard. Refrigerate overnight.
Fill cylinder of ice cream freezer ⅔ full. (Refrigerate any remaining mixture until ready to freeze.)
Freeze according to the manufacturer’s directions.
Allow to firm in freezer.
Garnish servings with crushed peppermint.