Peppermint Mocha Ice Cream

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I think I’ve done it… I’ve actually done it… I have somehow, magically, gotten my husband to like peppermint!! Ok, maybe that doesn’t sound like such an achievement (at least not for anyone that likes peppermint goodies) but my husband is a sworn hater of all things peppermint. Doesn’t like it, doesn’t want it… which is just fine by me since I love peppermint. But starting with the peppermint mocha doughnuts I made last months, he’s fallen in love with mint chocolate goodies. And this ice cream… it’s his new favorite! I wonder if I’m going to get to eat any of it…

Peppermint Mocha Ice Cream
Makes

For the ice cream:
2 cups heavy cream
5 tbsp. baking cocoa
50 grams (about 2 oz.) dark chocolate
4 egg yolks
1/2 cup granulated sugar
2 tsp. instant espresso powder
1 tsp. peppermint extract

For the swirl:
Chocolate syrup
Crushed peppermint candy pieces

Although this recipe is super easy, I feel that I should warn you up front that it does take a few hours to make since you have to allow the mixture to cool before you can pop it into your ice cream machine (sadly ice cream isn’t an instant gratification dessert). You can also use this recipe if you don’t have an ice cream machine, but it’ll take about a day since you’ll need to leave time for freezing and periodic stirring.

To make this ice cream, whisk together your 2 cups of heavy cream and 5 tbsp. of baking cocoa in a small saucepan until the mixture is thick and hot. Add your dark chocolate and continue whisk until completely melted. In a small bowl, whisk together your egg yolks and granulated sugar. Slowly pour your egg/sugar mixture into your saucepan, whisking continually to keep the egg yolks from cooking before they’re completely whisked into the chocolate mixture. Bring the mixture to a low boil, and continue cooking and whisking occasionally until the mixture can coat the back of a spoon. Remove the mixture from the heat and whisk in the espresso powder and peppermint extract. Cover and refrigerate until the mixture has completely cooled.

If you’re using an ice cream machine, pour your ice cream mixture into your machine, and churn until it reaches a soft serve state. Spread your soft serve ice cream into a small loaf pan, and swirl with chocolate syrup and crushed peppermint pieces. Cover with plastic wrap and freeze until hard.

Happy baking!

Recipe adapted from Joy of Baking

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