Pure Peppermint Extract
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Star Kay White
Cool and refreshing, our Pure Peppermint Extract is a tasty addition to ice cream, cappucino, hot chocolate and liqueurs. It’s also a favorite in frostings, candies and in chocolate baked items. Start with a small amount and be very exacting in measuring peppermint extract since it is very assertive in flavor.
Size: 4 oz.
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1 quart half and half
1 cup granulated sugar-divided
2 Tbsp. corn syrup
14 egg yolks
1 1/4 tsp. Star Kay White mint extract
Optional:
Add 3/4 cup chocolate chips or chocolate shavings
Place egg yolks into a medium size bowl. Add half of the sugar and thoroughly whip to combine. Set aside. Place the half and half, the other half of the sugar and corn syrup in a two quart saucepan and bring to a boil. Watch carefully. As soon as the liquid comes to a boil remove it from the heat and pour into the egg yolk mixture in a slow, steady stream while whipping the egg yolks. When fully combined, pour the mixture back into the saucepan and place on medium heat. Cook mixture, stirring constantly until it reaches 180* on a candy thermometer. Mixture will thicken as it cooks. Strain mixture through a sieve into a bowl and cool as quickly as possible in a larger bowl filled with ice. Chill in refrigerator overnight. Use mixture in your ice cream maker and follow manufacturers instructions. Chill until ready to serve.
Optional:
Once ice cream is almost frozen stir in chocolate chips.
Another option is to add crushed hard candy peppermints and a little red food coloring to the ice cream mixture.
Recipe Source: Star Kay White, Inc.
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