Peppermint Pillow Ice Cream – a delicious recipe with vanilla beans, sugar, egg yolks, milk, heavy cream, peppermint. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
1. Slice vanilla beans lengthwise down the center with a sharp paring knife. With your fingers, spread beans open, then scrape out and reserve black seeds, discarding pods. Put seeds in a small bowl, add 1/4 cup of the sugar, and mix well.
2
2. In a medium-size bowl, combine remaining 3/4 cup sugar, vanilla-sugar combination, and egg yolks, and beat until mixture becomes creamy and turns a pale yellow. Add milk and cream and mix well into a custard-like consistency. Refrigerate until ready to use, preferably overnight.
3
3. Pour custard into an ice cream maker and process according to manufacturer's instructions. About 10 minutes before ice cream is ready, feed crushed peppermint candy into ice cream maker. Serve immediately or freeze in an airtight container to keep ice cream soft until ready to use.
818
kcal
Calories
42
g
Fat
66
g
Carbs
15
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 7 ingredients. The key ingredients include: 2 fresh vanilla beans, 1 cup sugar, 3 egg yolks, 1 1/2 cups milk, and more.
Yes, Peppermint Pillow Ice Cream 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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