Vanilla | Saveur

Vanilla-Rum Custard

Roberta Corradin — Fri, 23 Jan 2026 04:05:43 +0000

Photo: Matt Taylor-Gross • Food Styling: Jessie YuChen

“Occitan is an ethnic group that dates back to the fifth century and is distinguished by its [dialect] Langue D’oc, an ancient tongue (which happened to be the language of the legendary Knights of the Round Table) from which Provençal and Catalan are derived,” writes author Roberta Corradin. “While the Occitan community inhabited large swaths of western Europe in the Middle Ages, it has dwindled to just a few geographical pockets in Spain’s Catalonia, southern France (including the Languedoc region), and several valleys in the Italian Alps. In Italy, the Occitan population is tiny—about 200,000—but we have a strong identity, defined by our language and our foodways, to which we cling fiercely.”

This satisfying six-ingredient dessert is an excellent example of the rustic Occitan cooking in northern Italy. Bake the vanilla-rum custard in one big pan or individual ramekins for a rich after-dinner treat. For optimal temperature and texture, take it out of the refrigerator about 10 minutes before serving.

Featured in “Home for the Holidays” by Roberta Corradin in the December 2010 issue.

Makes: 6–8

Time: 1 hour

Ingredients

¾ cup sugar
½ tsp. kosher salt
4 large eggs, beaten
1 vanilla bean, split lengthwise and seeds scraped (pod reserved for another use)
4 cups heavy cream
5 Tbsp. light rum

Instructions

Position a rack in the center of the oven and preheat to 300°F. Place a 3-quart baking dish inside a roasting pan. Bring a small pot of water to a boil.
In a medium bowl, whisk together the sugar, salt, eggs, and vanilla seeds. Whisk in the cream and rum until well combined. Pour the mixture into the baking dish, place the roasting pan on the oven rack, and add enough boiling water to the pan to come halfway up the sides of the dish. Bake until the custard is slightly loose in the center, 40–50 minutes. Remove the dish from the pan and refrigerate until set, at least 4 hours, or up to 12 hours.

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Buttermilk Panna Cotta

Claudia Fleming — Mon, 18 Mar 2019 22:22:33 +0000

Photo: Murray Hall • Food Styling: Pearl Jones

Buttermilk adds a bright tang to this simple vanilla panna cotta—Italian for “cooked cream.” This recipe is adapted from James Beard Award-winning pastry chef Claudia Fleming’s iconic cookbook The Last Course.

Featured in the August/September 2003 issue.

Makes: 6

Time: 15 minutes

Ingredients

1½ tsp. unflavored gelatin powder
1¼ cups heavy cream
7 Tbsp. sugar
½ vanilla bean, split lengthwise, seeds scraped and pod reserved
1¾ cups buttermilk
Raspberries or other fruit, for serving (optional)

Instructions

In a medium bowl, stir together the gelatin and 1 tablespoon of cold water and set aside to soften for 5 minutes.
Meanwhile, to a small pot over medium heat, add the cream, sugar, and vanilla seeds and pod and cook, stirring, until the sugar dissolves, 3–5 minutes. Stir the cream mixture into the bowl with the gelatin mixture, then stir in the buttermilk. Place a fine-mesh strainer over a second bowl and strain the custard into it.
Divide the custard among six 8-ounce ramekins and refrigerate until set, about 3 hours. To unmold, dip the ramekins into a dish of hot water, then invert the custards onto plates. Garnish with raspberries or other fruit if desired.

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Vanilla Bean Cheesecake With Hatch Chile Marmalade

Hannah and Zachary Welton — Mon, 17 Nov 2025 20:57:24 +0000

Photo: Murray Hall • Food Styling: Thu Buser

Hannah and Zachary Welton, pastry chefs and co-owners of Weltons Tiny Bakeshop in Charleston, South Carolina, drew inspiration from Hannah’s Houston roots for this sweet and subtly spicy cheesecake they served at the Charleston Wine + Food Festival. “A true Texan dinner party typically starts off with a block of tempered cream cheese dressed with pepper jelly, accompanied by a wafer cracker,” Hannah says. She and Zachary transformed the beloved party appetizer into an unforgettable party dessert enhanced with an earthy, slightly smoky Hatch chile marmalade and a nutty cornmeal crust.

Hatch chile season runs from August to October; this recipe calls for jarred roasted green Hatch chiles, which are available year-round. The Weltons recommend Zia Hatch Chile Company—we found the maker’s medium heat to be the ideal spice level for the cheesecake. This recipe makes three cups of Hatch chile marmalade; leftover marmalade can be used as a sandwich spread, a cheese board condiment, or a glaze for roasted or grilled meats.

Makes: One 9-inch cake

Ingredients

For the crust:

Nonstick spray
1¼ cups packed fine yellow cornmeal
½ cup packed light brown sugar
2 Tbsp. cornstarch
¼ tsp. kosher salt
1 large egg
8 Tbsp. unsalted butter, melted

For the filling:

1 lb. cream cheese, softened
1 cup sugar
2 tsp. packed finely grated orange zest
3 Tbsp. plus 1½ tsp. fresh orange juice
1 Tbsp. vanilla bean paste
¼ tsp. kosher salt
10 large egg yolks
3 cups sour cream, divided

For the Hatch chile marmalade:

One 16-oz. jar roasted green Hatch chiles
2 cups light brown sugar
2 cups apple cider vinegar
1 cup honey
2 tsp. packed finely grated orange zest
¼ cup fresh orange juice
1 tsp. kosher salt

Instructions

Make the crust: Wrap the outside of a 9-inch springform pan with three layers of foil, then grease the bottom and all the way up the sides with nonstick spray. In a medium bowl, stir together the cornmeal, brown sugar, cornstarch, salt, and egg until incorporated. Stir in the butter until combined. Transfer the cornmeal mixture to the prepared pan and, using an offset spatula (or the bottom of a glass), flatten to an even crust. Refrigerate for 20 minutes.
Meanwhile, position a rack in the center of the oven and preheat to 350°F℉.
Place the springform pan on a baking sheet and bake until the crust is golden brown, 11–14 minutes. Set aside.
Make the filling: To a stand mixer fitted with the paddle attachment, add the cream cheese, sugar, orange zest and juice, vanilla, and salt and beat on medium speed, scraping down the sides occasionally with a silicone spatula, until light and fluffy, about 3 minutes. One at a time, beat in the egg yolks until fully incorporated. Beat in 1 cup of the sour cream at a time, scraping down the sides between additions with the spatula, until incorporated and smooth.
Pour the filling over the crust, then place the springform pan in a large shallow roasting pan and fill with 1½ inches of hot water.
Bake, rotating the roasting pan halfway through, until the filling is set but still slightly wobbly in the center, 50–60 minutes. Rotate the roasting pan again, turn off the oven, and leave the cheesecake inside for 1 hour.
Transfer the springform pan to a wire rack and set aside to cool to room temperature, about 2 hours, then refrigerate for at least 6 hours, or up to 12 hours.
Make the Hatch chile marmalade: In a fine-mesh strainer set over a small bowl, drain the chiles. Discard the liquid.
To a medium pot, add the brown sugar, vinegar, and honey and bring to a boil. Turn the heat to low, stir in the drained chiles, and simmer, stirring occasionally, until the mixture is reduced by half, about 1 hour 15 minutes. Turn off the heat. To test thickness, dip a spoon into the mixture; it should coat the back of the spoon without immediately running off. (If not, continue simmering until the mixture is thick enough, checking every 5 minutes.) Whisk in the orange zest and juice and salt. Set aside to cool to room temperature, then refrigerate until ready to serve. The marmalade will keep in an airtight container in the fridge for up to 1 month.
To serve, using a warm knife, cut the cheesecake into 10–12 slices. Top each slice with a spoonful of the Hatch chile marmalade.

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Vanilla Bean-Roasted Grapes

Rebecca Firkser — Thu, 23 Oct 2025 15:38:09 +0000

Photo: Doaa Elkady • Food Styling: Jason Schreiber • Prop Styling: Paige Hicks

Baked with vermouth and vanilla until they pop, these syrupy vanilla bean-roasted grapes are divine over yogurt or oatmeal—or topped with soft whipped cream. Opt for a Mexican pod for its signature spicy punch.

Featured in “Why True Vanilla Is Worth the Splurge” by Rebecca Firkser in the Fall/Winter 2025 issue. See more recipes and stories from Issue 205.

Makes: 3 cups

Time: 35 minutes

Ingredients

2 lb. seedless black or red grapes, stems removed
2 Tbsp. sugar
½ tsp. kosher salt
1 vanilla bean, seeds scraped, pod reserved
1 Tbsp. red vermouth or balsamic vinegar

Instructions

Position a rack in the center of the oven and preheat to 425°F. Place the grapes in a 9- by 13-inch baking dish.
In a small bowl, rub together the sugar, salt, and vanilla seeds, then sprinkle the mixture over the grapes. Add the vermouth and reserved vanilla pod and toss to coat.
Bake, stirring occasionally, until the grapes soften and begin to burst, 25–30 minutes.
Serve warm, or set aside to cool and transfer to an airtight container. (The grapes will keep for up to 1 week in the fridge.)

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Vanilla and Spice Candied Sweet Potato Galette

Rebecca Firkser — Thu, 23 Oct 2025 15:37:43 +0000

Photo: Doaa Elkady • Food Styling: Jason Schreiber • Prop Styling: Paige Hicks

A riff on camote enmielado—Mexican candied sweet potato, a popular street food—this rustic vanilla sweet potato galette recipe uses spiced vanilla syrup for both poaching and drizzling. The recipe makes two crusts but only requires one; freeze one for next time, letting it thaw in the fridge before rolling.

Featured in “Why True Vanilla Is Worth the Splurge” by Rebecca Firkser in the Fall/Winter 2025 issue. See more recipes and stories from Issue 205.

Makes: 8–10

Time: 4 hours 3 minutes

Ingredients

For the crust:

2¾ cups all-purpose flour, plus more
1 Tbsp. sugar
1½ tsp. kosher salt
20 Tbsp. unsalted butter, cubed and chilled
1 Tbsp. apple cider vinegar

For the filling:

1½ lb. small sweet potatoes, peeled
1 cup packed light or dark brown sugar
2 tsp. vanilla bean paste
2 cloves
1 cinnamon stick
1 dried chile, such as guajillo (optional)
Kosher salt
2 Tbsp. turbinado sugar, plus more for sprinkling
1 Tbsp. all-purpose flour
1 large egg, beaten
Flaky salt, for sprinkling (optional)

Instructions

Make the crust: In a large bowl, using your fingers, combine the flour, sugar, and salt. Add the butter, toss to coat, then rub it into the flour mixture until pea-size clumps form.
To a small bowl, add the vinegar and ½ cup of ice water. Pour half over the flour mixture and use a fork to incorporate. Add more liquid one tablespoon at a time until the dough just holds together (you may not use it all).
Gather the dough into a ball. On a floured surface, pat it into a 1-inch-thick rectangle. Fold it in half, then pat again to 1 inch, dusting with flour if needed. Repeat folding and pressing twice more. Cut the dough in half, shape into two ¾-inch disks, and wrap each half in plastic. Refrigerate for 2 hours.
Meanwhile, make the filling: To a large pot, add the sweet potatoes, brown sugar, vanilla paste, cloves, cinnamon stick, chile if desired, 1 teaspoon of kosher salt, and enough water to half-submerge the potatoes. Bring to a boil, then cover and simmer on low, turning the potatoes halfway through, until tender but not fully cooked, 20–25 minutes.
Using a slotted spoon, transfer the potatoes to a cutting board. Continue simmering the liquid until syrupy, 20–25 minutes more. Place a fine-mesh strainer over a medium bowl and strain, discarding the solids. Slice the potatoes into ⅛-inch-thick rounds.
Position a rack in the center of the oven and preheat to 425°F. On a lightly floured surface, roll one dough disk into a 13½‑inch round. Transfer to a large, rimmed, parchment-lined baking sheet.
In a small bowl, whisk together the turbinado sugar, flour, and a pinch of kosher salt. Sprinkle over the crust, leaving a 1½-inch border. Shingle the potato rounds atop the sugar mixture. Fold the crust edges up and over the filling, pleating to form a rustic circle. Freeze on the baking sheet for 10 minutes.
Brush the crust with the egg, then sprinkle with turbinado sugar and flaky salt if desired. Bake until the crust is light golden, 12–15 minutes. Turn the oven to 375°F and continue baking, rotating the baking sheet halfway through, until the potatoes are soft and the crust is browned, 40–45 minutes more.
Set aside for 15 minutes, then cut the galette into wedges. Drizzle with the reserved syrup and serve warm or at room temperature. (Loosely covered, the galette will keep at room temperature for up to 2 days.)

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Black and White Cookies

SAVEUR Editors — Mon, 18 Mar 2019 22:47:47 +0000

Photo: Murray Hall • Food Styling: Thu Buser

These generously iced, cakelike cookies are as cherished by New Yorkers as bagels and cream cheese. It’s also the perfect treat for the indecisive among us: they’re famously glazed with chocolate and vanilla, so you get the best of both worlds. The hardest part about making these black and white cookies is patiently waiting for the glazes to set, but you can quicken the process by popping the cookies in the fridge after each coating.

Makes: 24 cookies

Time: 1 hour 45 minutes

Ingredients

5 cups cake flour
1 tsp. baking powder
½ tsp. kosher salt
1¾ cups sugar
16 Tbsp. unsalted butter, softened
4 large eggs
1 cup whole milk
1 tsp. vanilla extract
3¾ cups confectioners sugar (from a 1-lb. box), sifted
3 oz. unsweetened chocolate, finely chopped

Instructions

Position racks in the upper and lower thirds of the oven and preheat to 375°F. In a large bowl, whisk together the flour, baking powder, and salt. Set aside.
In a stand mixer fitted with the paddle attachment (or in a second large bowl using a hand mixer), beat the sugar and butter on medium-high until pale and fluffy, about 3 minutes. Add the eggs one at a time, beating until smooth after each addition. Turn the mixer to low and beat in the milk, vanilla, and reserved flour mixture until just combined.
Using an ice cream scoop or ¼-cup measure, divide the dough into about 24 portions. Transfer to parchment-lined baking sheets, spacing the cookies about 2 inches apart. Bake until the cookies are set and lightly browned at the edges, about 15 minutes. Transfer the baking sheets to wire racks to cool for 15–20 minutes, then transfer the cookies directly to the racks to cool completely.
Meanwhile, make the white glaze: In a medium heatproof bowl, whisk together the confectioners sugar and ⅓ cup of boiling water to make a smooth glaze.
Working with one cookie at a time, hold the cookie horizontally, gently gripping it by the edges, and dip the flat bottom side of the cookie in the white glaze (you’ll get some glaze on your fingers). Turn the cookie over, place it on the wire rack, and set aside until the glaze is set, 5–10 minutes.
Meanwhile, make the black glaze: Add the chocolate to the remaining white glaze. Microwave until the chocolate is melted, about 45 seconds; stir to combine.
Dip each white-glazed cookie vertically halfway into the chocolate glaze and transfer to the wire rack. Set aside until the chocolate glaze is set completely, 10–15 minutes.

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Horchata Paletas

Fany Gerson — Sat, 29 Apr 2023 04:47:13 +0000

Photography by Belle Morizio; Food Styling By Jessie YuChen; Prop Styling By Kim Gray

New York City chef Fany Gerson and her husband and business partner Daniel Ortiz de Montellano served these creamy horchata paletas at El Barrio, an outdoor celebration of Latinx food and culture at the 2023 Charleston Wine and Food Festival. Gerson sells these and other Mexican-style ice pops at Brooklyn’s La Newyorkina, and also at Mijo, the pair’s newest collaboration in Manhattan’s Pier 57 marketplace.

Toasting the rice, almonds, and cinnamon before steeping them in the horchata base results in an exceptionally deep and nutty flavor, so don’t be tempted to skip this important step. For even creamier paletas, swap out 2 cups of the half & half for heavy cream; for a vegan version, feel free to replace the dairy entirely with any non-sweetened nut, oat, or soy milk.

Makes: 8—10

Time: 8 hours 30 minutes

Ingredients

¾ cup long-grain white rice
¾ cup raw almonds
One 3-in. cinnamon stick
6 cup half & half
¼ cup sugar, plus more
½ tsp. vanilla extract
Pinch kosher salt

Instructions

To a medium pot over medium heat, add the rice, almonds, and cinnamon stick and cook, stirring frequently, until the rice and almonds are slightly toasted and the cinnamon is very fragrant, 3–6 minutes . Stir in the half-and-half and ¼ cup sugar, bring to a simmer, then remove from the heat, cover, and set aside to cool to room temperature. Transfer to the fridge to steep for at least 3 and up to 24 hours.
In a blender, working in batches, puree the rice-almond-half & half mixture until the rice and nuts are completely pulverized. Line a fine-mesh strainer with cheesecloth, then set over a large bowl. Strain the horchata base into the bowl, pressing down on the solids with a spatula or the back of a spoon to extract as much liquid as possible; discard any solids that remain in the strainer. Working in batches, blend the strained liquid once more; strain into the bowl again, discarding any solids. Stir in the vanilla and salt, and season to taste with more sugar.
Pour the base evenly into a popsicle mold, leaving a little bit of room at the top as the paletas expand as they freeze. Transfer to the freezer until the paletas are slushy, about 1 hour, then insert a popsicle stick in the center of each. Continue freezing until firm, at least 4 hours.
To unmold, dip the paleta mold into a container of warm water. Serve the horchata paletas immediately or place on a clean sheet pan and store in the freezer for up to 1 month. (If storing longer than 24 hours, wrap tightly in plastic wrap.)

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Chocolate Cupcakes With Goat Cheese Frosting

Leah Koenig — Mon, 18 Mar 2019 22:45:13 +0000

PHOTOGRAPHY BY DAVID MALOSH; FOOD STYLING BY PEARL JONES; PROP STYLING BY SOPHIE STRANGIO

Softened goat cheese adds delightful tang to these bittersweet chocolate cupcakes from cookbook author Leah Koenig. Vanilla bean gives the frosting a pretty, faintly speckled look. If you prefer a pure-white topping, good quality vanilla extract is a fine substitute.

Makes: Makes 12 Cupcakes

Time: 3 hours

Ingredients

For the cupcakes:

1 cup all-purpose flour
1 cup sugar
¼ cup plus 2 Tbsp. unsweetened cocoa powder
½ tsp. baking powder
½ tsp. baking soda
½ tsp. fine sea salt
½ cup strong coffee
½ cup vegetable oil
½ cup whole milk
½ tsp. vanilla extract
1 large egg

For the frosting:

4 oz. cream cheese, softened
3 oz. goat cheese, softened
1½ cups confectioners sugar
1 vanilla bean, split lengthwise, seeds scraped (pod reserved for another use)

Instructions

Position a rack in the center of the oven and preheat to 350°F. Line a cupcake pan with 12 paper liners and set aside.
In a bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt. Add the coffee, oil, and milk and whisk until combined, then whisk in the vanilla and eggs to create a thick batter.
Using an ice cream scoop or large spoon, divide the batter evenly among the cupcake liners (each should be about two-thirds full). Bake, rotating halfway through cooking, until the cupcake tops are golden and just firm and a toothpick inserted into the center comes out clean, 20–22 minutes. Transfer to a wire rack to cool completely in the pan, about 2 hours, then unmold the cupcakes.
Meanwhile, make the frosting: Using an electric hand mixer or stand mixer fitted with the whisk attachment, beat the cream cheese and goat cheese on medium-high speed until fluffy, about 5 minutes. Add ¾ cup of the confectioners sugar, beat to incorporate, then add the vanilla seeds and the remaining confectioners sugar and beat on low speed until thick and creamy. Cover with plastic wrap and refrigerate until ready to frost.
To serve, use a spoon to evenly spread the chocolate cupcakes with the frosting, then cover with plastic wrap and refrigerate until chilled, at least 30 minutes. Frosted cupcakes keep well for up to 3 days in the fridge.

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How to Make the Ultimate Chocolate Chip Cookie

Lisa Vega — Thu, 15 Dec 2022 20:49:39 +0000

Photography by Kat Craddock

When I signed on as executive pastry chef at Dandelion Chocolate back in 2013, I knew that certain recipes were going to require special consideration. In order to come up with the very best chocolate chip cookie recipe in the whole world, my team and I took our favorite parts of all the best chocolate chip cookies in San Francisco and piled them into one. We visited our favorite bakeries throughout the city, lined up the eight best cookies, and tasted them all blind. Everyone had an opinion about whether a chocolate chip cookie should be thick and doughy, or crunchy and crisp. How much chocolate should be in it, and how big should the cookie be? We settled on what I think is the perfect combination of crunchy and chewy: crisp on the edges and soft inside. Of course, I like to use Dandelion’s extra-large, faceted chocolate morsels (which are available online), but in a pinch, you can also chop your favorite bittersweet bar (at least 70% cacao) into one-inch chunks.

While the cookies can be baked immediately after mixing, I find that they cook more evenly, and brown and spread better in the oven after the dough has had a chance to rest in the fridge. Also note: Home ovens don’t circulate heat very well when completely filled, so if you have the time to do so, bake the cookies one pan at a time.

Makes: 20 cookies

Time: 1 hour

Ingredients

16 Tbsp. unsalted butter, softened
1 cup sugar
¾ cup light brown sugar
1 large egg
1 tsp. vanilla extract
2¾ cups all-purpose flour
½ plus ⅛ tsp. baking powder
½ plus ⅛ tsp. baking soda
1 tsp. kosher salt
1½ cups (8 oz.) 70% chocolate chunks

Instructions

Place a rack in the center of the oven and preheat to 375°F. Line 3 large baking sheets with parchment paper and set aside.
In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and both sugars on medium speed until pale and fluffy, about three minutes. Turn the mixer down to low, add the egg and vanilla, and continue mixing, pausing to scrape down the paddle and the bottom and sides of the bowl as needed, until combined.
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt, then add half of the flour mixture to the bowl of the stand mixer. Mix on low speed until the dry ingredients are almost fully incorporated, then add the remaining flour mixture and continue mixing, scraping down the sides and bottom of the bowl as needed, just until homogenous. Add the chocolate chunks and continue mixing just until they are evenly distributed.
Using a large cookie scoop or spoon, divide the dough into twenty 2-ounce portions (a scant ¼ cup each). Roll each portion into a ball, then arrange the balls on the lined baking sheets, leaving at least 3 inches between each one (no more than 7 cookies per sheet). Press the dough balls down to flatten slightly. (At this point, you can either bake the cookies right away or refrigerate the shaped dough for a few hours or overnight.)
Bake the cookies one sheet at a time and rotating the sheet 180 degrees halfway through baking, until they are golden all over and browned along the edges, 14–16 minutes for room-temperature dough, or up to 18 minutes for cookies baked straight from the fridge. Set aside to cool slightly on the baking sheets, then serve warm or at room temperature. Leftover cooled cookies keep well in an airtight container for up to two days.

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Peppermint Pillow Ice Cream

SAVEUR Editors — Mon, 18 Mar 2019 22:50:09 +0000

Photography by Belle Morizio

Visions of peppermint ice cream danced in my head as I watched the delicate, tiny candy pillows—each with 16 red and white stripes—come flying out of a hulking old machine at the Hammond Candy Company factory in Denver. I imagined the slight crunch and cool flavor of the best candy I’d ever tasted wrapped in the rich frozen cream. I like ice cream best in the winter, even if it doesn’t seem to match the season.—Christopher Hirsheimer

Hammond’s peppermint pillows can be ordered online, though any intensely pepperminty hard candy (including candy canes) will work well in this recipe, which is adapted from a version that first appeared in the Kitchen section of our November/December 1994 issue.

Ingredients

1½ cup heavy cream
1½ cup whole milk
2 vanilla beans, sliced lengthwise, seeds scraped and pods reserved
1 cup sugar
3 large egg yolks
Pinch of kosher salt
½ cup (2½ oz.) crushed peppermint pillows

Instructions

To a medium pot over medium heat, add the cream, milk, and the vanilla bean pods and seeds. In a large bowl, whisk together the sugar, egg yolks, and salt. When the cream-milk mixture just comes up to a boil, remove from the heat, and, 1 cup at a time, vigorously whisk it into the sugar-yolk mixture.
Once all of the cream-milk mixture has been incorporated, pour the liquid back into the pot and set over medium-high heat. Cook, using a silicone spatula to continuously stir and scrape the bottom and sides of the pot, until the custard thickens, 12–15 minutes. (Don’t walk away from the stove or stop stirring; the eggs in the custard can scramble and clump quickly.) Remove from the heat. Set a fine mesh strainer in a large clean bowl or container; strain the custard, discarding the spent vanilla bean pods and any other solids that remain. Set the custard aside to cool to room temperature, then cover and transfer to the fridge to chill for at least 8 hours or up to 48 hours.
Pour the chilled custard into an ice cream maker and churn according to the manufacturer’s instructions until the ice cream is nearly frozen but still slightly loose, about 10 minutes. Pour the crushed peppermint candy into the ice cream maker and continue churning until the ice cream is fully frozen and clinging to the blades of the machine, about 10 minutes more. Turn off the machine, transfer the ice cream into an airtight container, and place in the freezer until firm enough to scoop, about 2 hours. Covered tightly, this ice cream keeps well in the freezer for up to a week.

The Best Ice Cream Maker Is Also the Simplest

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