I’m still on a Peppermint Schnapps kick and I decided it was ice cream time. Lucky me also had a bag of Andes Creme de Menthe baking chips, so I went for mint chip ice cream.
This calls for a cooked ice cream base (because of the egg yolks), so figure in time for the custard to cool into your planning.
1 1/2 cups whole milk
1 1/2 cups heavy cream
1 teaspoon vanilla extract
1/2 cup granulated sugar
4 egg yolks
1 drop red food coloring (optional)
2 tablespoons peppermint schnapps
1/2 cup Ande’s Creme de Menthe baking chips
Place milk and cream into a heavy saucepan over medium low heat. Bring to a simmer, stirring regularly. Stir in vanilla extract.
In a mixing bowl, whisk together the sugar and egg yolks until the mixture is smooth and pale yellow. Add the drop of red food coloring to make the mixture a light pink.
Add some of the simmered milk mixture to the the sugar mixture and whisk together. Once tempered, add the sugar and egg yolk mixture to the milk and cream. Stirring constantly, cook the mixture until it thickens, about 15 minutes.
Pour the custard into a bowl and allow to cool slightly before putting it in the refrigerator for at least 4 hours and as long as overnight.
When ready to process in your ice cream maker, whisk in the peppermint schnapps and baking chips. Process the ice cream for 20 minutes or so, according to your ice cream makers directions. It will be at the soft serve stage. Place in a container in the freezer until ready to serve.