Mint offers enough bite to counteract the sugar-free flavor. You’ll find this dessert rich and satisfying, and incredibly delicious.
Peppermint
The name “peppermint” came from the mythological Greek nymph Mintha, who was turned into the flavorful plant and trod underfoot by the jealous goddess Persephone. Mintha (or Minthe) had fallen in love with Persephone’s husband, Hades, god of the underworld.
YIELD: 1 QUART
INGREDIENTS
- 3 cups heavy cream
- 1¼ cup Splenda
- Pinch of salt
- 4 large egg yolks
- 1 cup half and half
- 1 tablespoon vanilla extract
- ½ teaspoon peppermint oil
- 1 cup sugar-free chocolate chips, chopped into smaller chips
PREPARATION
- In a medium saucepan, combine heavy cream, Splenda, and salt. Bring to a light simmer and remove from heat.
- In a separate bowl, whisk egg yolks. While cream mixture is hot, temper the yolks by adding half of the mixture into the eggs, whisking constantly. Add egg mixture to the saucepan, and heat until thickened.
- Add half and half, vanilla extract, and peppermint oil. Refrigerate for 4 hours to overnight.
- Add mixture to ice cream maker and follow manufacturer’s instructions for freezing. Before storing in freezer, fold in chopped chocolate chips.
