The clean, refreshing note of black peppermint always says summer to me. Churn this sauce in an ice cream maker and you’ll have a great peppermint ice cream.
Recipe information
Yield
makes about 1 1/2 cups
Ingredients
Preparation
Step 1
Put the cream, vanilla pod and seeds, and mint in a saucepan. Bring to a boil over medium-high heat. Remove from the heat and infuse for 20 minutes. Remove the vanilla pod. Mix the cream with an immersion blender.
Step 2
Set up an ice bath in a large bowl.
Step 3
Add the 1 tablespoon sugar to the peppermint cream. Bring to a simmer over medium heat.
Step 4
Whisk the yolks with the 1/4 cup sugar in a medium bowl. When the cream is simmering, slowly whisk about 1/2 cup into the yolks for about 1 minute to temper them (keep the pan off the heat while you do this). Then scrape the yolks into the saucepan and cook, stirring pretty much constantly, until the sauce reaches 180°F. Keep an eye on the color of the foam on the surface; when it turns the same color as the sauce, you’re very close to the right temperature.
Step 5
Strain the sauce into a medium bowl and set into the ice bath. Chill completely, stirring often. Cover with plastic wrap, and store in the refrigerator for up to 1 week.
