Peppermint Ice Cream Recipe

This ice-cream recipe uses non-dairy creamer and is peppermint-flavoured.

Ingredients
# 100g castor sugar
# 1 litre full cream milk (UHT milk)
# 500g non-dairy creamer
# 1/2 tsp vanilla essence
# 1/2 tsp peppermint essence

Method
Chill a container in the refrigerator. Set the refrigerator at the coldest setting. Combine sugar, milk and non-dairy creamer in a large mixing bowl. Use a wire whisk to stir continuously until mixture is well blended and the sugar has dissolved. Stir in both essences and mix well.

Pour mixture into the container and cover, then freeze for at least four hours. Remove the container from the freezer. Whip up the semi-frozen mixture until it turns creamy and doubles in bulk. Return the container to the freezer and freeze for another five to six hours.

Just before serving, remove the container from the freezer and set aside for five to six minutes to soften slightly so it can be scooped out easily.

Homemade Butter Pecan Ice Cream Recipe

Butter Pecan Ice Cream Recipe

Ingredients

5 Tbsp. Unsalted butter
1/4 cup packed Dark Brown Sugar
1/2 tsp. Coarse Salt
2 cups Heavy Cream
3/4 Cup Whole Milk
6 Large Egg Yolks
1/2 tsp. Vanilla Extract
1 Tbsp. Scotch Whiskey (I used Bourbon Whiskey)

Buttered Pecans, coarsely chopped

1 1/2 Tbsp. Butter
1 1/2 Cup Pecans
1/4 tsp. Coarse Salt
Directions

for the buttered pecans (make up to 2 days in advance)


1. Pre-heat the oven to 350 degrees. Melt the butter and then toss the pecans in the butter and salt to coat. Spread evenly on a baking sheet and toast for 10 minutes giving one stir during baking.

For the ice cream

1. Melt the butter in a medium saucepan then add the sugar and salt and mix until well moistened.

2. Whisk in the 1 cup of the cream and the milk.

3. Warm the sugar and cream mixture and pour the remaining 1 cup cream into a large bowl with a mesh strainer set on top.

3. In a separate bowl whisk together the yolks, then slowly pour the warmed cream mixture into the eggs whisking all the time to temper the yolks but avoid scrambling them. Scape this mixture back into the saucepan.

4. Stir this mixture constantly over medium heat with a heatproof spatula stirring until the mixture thickens and coats the back of the spatula (until it reaches 170 degrees).

5. Pour the custard through the strainer into the cream and stir in the vanilla and scotch/bourbon then stir until cool in an ice bath.

6. Chill this mixture thoroughly and then freeze in your ice cream make according to its instructions. Add the buttered pecans during the last few minutes of churning.