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Could you share the recipe behind Snake River Grill’s peppermint stick ice cream? I had it this winter, and it reminded me of my mom — she only eats peppermint ice cream. I would love to re-create it for her since she is unable to travel.
Readers’ favorite recipes from Jackson Hole restaurants
— MARIE GRANT, JACKSON
Snake River Grill’s Peppermint Stick-Chocolate Chip Ice Cream
PHOTOS BY ALLISON ARTHUR
32 ounces whole milk 14 ounces heavy cream 3/4 cup sugar 9 large egg yolks 1/8 teaspoon peppermint extract 3/4 cup peppermint sticks, crushed 3/4 cup chocolate chips > In a medium pot over medium heat, combine milk, heavy cream and half of the sugar. While the mixture is heating, whisk the remaining sugar into the egg yolks until the sugar is dissolved. Once the milk mixture reaches 125 F, remove from heat, then slowly stream about 1/3 of the milk mixture into the egg yolks, whisking the entire time. Then, slowly stream that egg mixture back into the pot with the rest of the milk, whisking the entire time. Place back on stove and heat to 170 F. Remove from heat and strain. Cool to room temperature in an ice bath. Once cooled, stir in peppermint extract, then cover and chill for a minimum of 4 hours. Churn in an ice cream machine according to manufacturer’s instructions. When churning is complete, mix in crushed peppermints and chocolate chips. It can either be enjoyed as soft serve at this point or put in containers and frozen for hard ice cream.
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