- 2
Ingredients
- 1 cup whole milk
- 2 cups heavy cream
- 3/4 cup sugar
- Pinch of kosher salt
- 2 teaspoons peppermint extract
- 1 1/2 cups crushed Thin Mint cookies (about 15 cookies)
Preparation
Step 1
Put the milk, cream, sugar, and salt into a small, heavy-bottomed saucepan. Cook over medium heat, whisking occasionally to dissolve the sugar. Before the mixture has come to a boil, remove from the heat. Pour the mixture into a shallow pan or bowl and place in the refrigerator to chill thoroughly, 1 to 2 hours.
When the mixture is cold, stir in the peppermint extract. Pour it into an ice cream maker and process according to the manufacturer’s instructions. During the last few minutes of processing, add the chocolate pieces. (Make sure you include all the chocolate dust.) Using a rubber spatula, transfer the ice cream to an airtight glass or plastic freezer container. Cover tightly and freeze until the ice cream is firm, at least 4 hours.