Peppermint Ice Cream

The next recipe in our little ice cream maker pamphlet was Peppermint Ice Cream, and I figured it would be a good choice for a Christmas dessert. Then I forgot to make it on Christmas! However, it made a good Boxing Day dessert.

Peppermint Ice Cream

• 1 cup whole milk
• 2 to 2 1/2 cups mint leaves
• 1/2 to 3/4 cup sugar
• 1 tablespoon vanilla
• 2 cups heavy cream
• 1 to 1/2 cups chopped peppermint patties

Place milk in a saucepan and bring just to a boil. Remove from heat and add the mint leaves. Let steep for 20-30 minutes, then strain out the leaves. (It suggested blending the leaves into the milk with an immersion blender for a more intense flavor. I took a few of the leaves and minced them before adding them back to the milk, but didn't care for the texture of that in the finished product.) Whisk in the sugar until dissolved, then stir in the vanilla and cream. Chill for at least a couple of hours. Place in ice cream maker and turn on. After 15 minutes add the chopped candy and mix for 5 more minutes. Serve ice cream immediately for soft ice cream or put in freezer first if a firmer consistency is wanted.