This peppermint ice cream has a subtle chocolate flavor and a soft serve texture, plus it’s quick and easy with no heating necessary.



Ingredients

Notes

You’ll need an ice cream maker for this recipe.

Directions

Using a hand mixer or a whisk, combine the milk, vanilla extract, salt, and sugar together until the sugar and salt have dissolved. Whisk in the heavy cream. Cover and refrigerate at least 3 hours, or even overnight. Add the cream mixture and churn for 20 min. or until the ice cream is soft serve texture. (Follow your ice cream maker instructions.) Serve immediately or transfer to a freezer safe container and freeze for at least two hours before serving for a firmer texture.

Serving Suggestions

Top ice cream with shaved chocolate, crushed peppermint, or chocolate syrup.

Yields

Approximately 1 quart

Thanks To

Abbey Cochran, Savory Spice—South End/Charlotte, NC

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Savory Spice Shop Ingredients
Vanilla Extract Pure Madagascar -2floz $6.95
Peppermint Essential Oil Pure -1floz Bottle $7.85
Black Onyx Chocolate Sugar (Salt-Free) 8 oz bag $12.65
Sea Salt, Mayan 2 oz bag $2.35
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