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Crushed York Peppermint Pattie Ice Cream Recipe

American · Dessert · 35 min total

A rich, creamy vanilla ice cream loaded with chunks of York Peppermint Patties for a refreshing minty crunch.

Ingredients

• 2 cups heavy cream
• 1 cup whole milk
• 3/4 cup granulated sugar
• 1/4 teaspoon salt
• 4 large egg yolks
• 1 teaspoon vanilla extract
• 8 ounces York Peppermint Patties, roughly chopped

Instructions

1. In a medium saucepan, combine heavy cream, milk, sugar, and salt. Heat over medium heat, stirring occasionally, until mixture is hot and sugar is dissolved (do not boil).
2. In a separate bowl, whisk egg yolks. Slowly pour about 1 cup of the hot cream mixture into the yolks, whisking constantly to temper. Then pour the yolk mixture back into the saucepan.
3. Cook over medium-low heat, stirring constantly with a wooden spoon, until the custard thickens enough to coat the back of the spoon (about 170°F on a thermometer). Do not let it boil.
4. Remove from heat and strain through a fine-mesh sieve into a bowl. Stir in vanilla extract. Let cool to room temperature, then cover and refrigerate until thoroughly chilled, at least 4 hours or overnight.
5. Churn the chilled custard in an ice cream maker according to the manufacturer's instructions. During the last few minutes of churning, add the chopped peppermint patties and let them mix in.
6. Transfer the ice cream to an airtight container and freeze for at least 4 hours until firm.

Tips

• For best texture, freeze the ice cream for at least 4 hours or overnight before serving.
• Store in an airtight container with a piece of plastic wrap pressed directly on the surface to prevent ice crystals.
• If you prefer a stronger mint flavor, add 1/4 teaspoon peppermint extract along with the vanilla.

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