This refreshingly minty ice cream is from Ample Hills Creamery in Brooklyn, NY. It is a perfect way to cool down after a hot summer’s day!
A few weeks ago, my family and I flew to New York City for a wedding. I helped a friend with her wedding by being her day-of coordinator. While we were in the Big Apple, I made sure we set aside some time to visit Ample Hills Creamery. Luckily for us, they had several locations throughout the city.
And while I love my ooey gooey butter cake ice cream (which is what Addie got), I opted to try something that I haven’t made before. I sampled their peppermint patty ice cream and was hooked. After we returned home from the trip, I made a mental note to recreate this ice cream at home.
I started off by creating some homemade peppermint patties. Then, I made a batch of ice cream custard and folded in half of the candies. (The other half went straight to my thighs.)
This ice cream was such an amazing and refreshing summer treat. My family and I all enjoyed it during the heat of the day. The one thing I’d do differently is to chop the patties pieces small. We kept ours fairly large and they froze pretty solidly. I can’t wait to make this ice cream again!
Peppermint pattie ice cream
Ice cream base
- 3/4 cup organic cane sugar
- 1/2 cup skim milk powder
- 1 and 2/3 cup whole milk
- 1 and 2/3 cup heavy cream
- 3 egg yolks
- 1 teaspoon peppermint extract
- 1/2 recipe peppermint patties link at bottom
Dark chocolate swirl
- 8 ounces bittersweet chocolate chopped
- 3/4 cup heavy cream
Make the ice cream
- Get a large bowl and fill it with ice. Set aside.
- In a large saucepan, mix together the sugar, milk powder, and milk. Whisk until the milk powder dissolves. Then add the cream and mix well.
- Place the egg yolks in a small bowl and set aside.
- Put a fine mesh sieve on top of a large bowl and set aside.
- Turn the stove to medium and clip a candy thermometer to the side. Stir the mixture until it reaches 110 degrees F (45 degrees C).
- Take the saucepan off the stove (but do not turn it off). Pour about 1/2 cup of the milk mixture into the small bowl with the egg yolks. Keep whisking so the eggs don't scramble. Then pour the egg yolks back into the sauce pan and keep stirring.
- Keep heating the mixture until it reaches 165 degrees F (75 degrees C). This will take about 5-10 minutes.
- Pour the mixture into the fine mesh sieve. Remove the sieve and stir the peppermint extract into the custard mixture. Mix well.
- Allow the ice cream mixture to cool in the ice bath before transferring to the refrigerator to cool completely, at least another 1-2 hours.
- Once the ice cream mixture has completely cooled, churn in an ice cream machine according to the manufacturer's directions.
Make the dark chocolate swirl
- Place the dark chocolate in a medium sized bowl. Heat the cream until it is almost bubbling. Pour over the dark chocolate and allow it to sit for 1-2 minutes. Then whisk until smooth.
Assemble the ice cream
- Transfer a few scoops of the ice cream into a freezer-safe container, add peppermint patties, dark chocolate swirl and repeat. Freeze for 8-12 hours before serving.