Brown Sugar Sweet Cream Ice Cream With Peppermint Bark – a delicious recipe with Milk, Heavy Cream, Brown Sugar, Butter, Egg Yolks. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
In a large sauce pan, heat milk, heavy cream, brown sugar and butter over medium heat until butter is almost completely melted, and sugar has dissolved; do so by stirring slow strokes constantly. Remove from heat, and carefully whisk in egg yolks. Make sure there are no whites in this mixture. You will get scrambled eggs into your ice cream.
2
Once mixed, color if desired, and pour into ice cream maker that has been frozen according to manufacturer's instructions. Mix for about 30-35 minutes (times may vary depending on mixers).
3
Cut peppermint bark into an assortment of sizes, so each bite is different. At the end of the mix cycle, fold in peppermint bark. Serve immediately, or place in the freezer until ready to serve. Let sit for 5-10 minutes before serving for optimum softness. Yum!
713
kcal
Calories
49
g
Fat
49
g
Carbs
23
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 6 ingredients. The key ingredients include: 1 cup Milk, 1-1/2 cup Heavy Cream, 3/4 cups Packed Brown Sugar, 1 stick Butter, and more.
Yes, Brown Sugar Sweet Cream Ice Cream With Peppermint Bark falls under the Baking & Desserts category and is a great choice for this type of meal.
Keep frozen in an airtight container for up to 1–2 months. Let it soften for a few minutes before serving.
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