A while ago I came across some packaged York peppermint patty baking bits which I’ve been squirreling away. I used about half the bag in some brownies and stored them away so good that I forgot about them. Until today, that is! I decided that they’d make a great add in to some creamy vanilla homemade ice cream.
Peppermint pattys always seem to taste better cold so they were perfect in this ice cream. I haven’t seen these York mini peppermint pattys in the stores since I bought them, but I’ll just have to cut up the regular ones next time.
Oh and an added bonus I forgot to mention…you don’t need to cook this ice cream base! It’s easy peasy!
Peppermint Patty Ice Cream
Ingredients:
2 eggs
3/4 cup sugar
1 cup milk
2 cups heavy cream
2 teaspoons vanilla extract ( I used vanilla bean paste)
1 cup York peppermint patties, frozen
Directions:
1. Whisk eggs until creamy. Slowly add the sugar, blending well.
2. Add the milk, heavy cream and vanilla whisking well in between each addition.
3. Pour mixture into your ice cream machine and begin freezing process. When ice cream thickens to your liking (about 25 minutes for me), stop machine and hand blend in your candy pieces.
4. Transfer the ice cream to a freezer safe container and freeze for later.
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