Peppermint Black Onyx Ice Cream Recipe
Approximately 1 quart
Active Prep: 30 min
- 1 cup whole milk
- 1/4 tsp. Pure Madagascar Vanilla Extract
- 2 to 3 drops Pure Peppermint Essential Oil
- 3/4 cup Black Onyx Chocolate Sugar
- 1/8 tsp. Mayan Sea Salt
- 2 cups heavy cream
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You’ll need an ice cream maker for this recipe.
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 overnight. Add the cream mixture and churn for 20 min. or until the ice cream is soft serve texture. Serve immediately or transfer to a freezer safe container and freeze for at least two hours before serving for a firmer texture.
Top ice cream with shaved chocolate, crushed peppermint, or chocolate syrup.
Abbey Cochran, Savory Spice—South End/Charlotte, NC