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Peppermint Ice Cream
Peppermint Ice Cream
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Prep Time:
10 minutes
Cook Time:
7 minutes
Total Time:
77 minutes
Make a refreshing peppermint ice cream with candy cane bits that's both cool and comforting.
Ingredients:
  • 2 1/2 cups heavy cream
  • 1 1/2 cups whole milk
  • 8 large egg yolks
  • 3/4 cup sugar
  • 1/4 teaspoon salt
  • 2 teaspoons peppermint extract
  • 1/2 cup crushed candy canes or hard peppermint candy
Instructions:
  • Combine milk, sugar, and salt in a saucepan over medium heat. Ensure sugar and salt are fully dissolved.
  • Create a refreshing ice bath by pouring the cream into a metal bowl nested in a larger bowl filled with ice, then placing a medium-mesh sieve on top.
  • Temper the egg yolks: Whisk the egg yolks in a separate bowl. Gradually whisk in the warm milk while continuing to whisk, then return the mixture to the saucepan.
  • Cook the custard until it thickens: Constantly stir the mixture over medium heat using a wooden spoon or heatproof rubber spatula. Keep scraping the bottom as you stir until the custard thickens and coats the spoon, approximately 5 to 7 minutes.
  • Strain the custard over an ice bath, stirring it into the cream until cool. Chill the mixture thoroughly in the refrigerator.
  • Gradually infuse the chilled mixture with peppermint extract, adding 1/4 teaspoon at a time and tasting until you achieve your preferred level of minty freshness. Note that the potency of peppermint extracts varies; I recommend using 2 teaspoons of McCormick peppermint extract for optimal flavor in this recipe.
  • Churn in ice cream maker: After chilling, churn the mixture in your ice cream maker following the manufacturer's guidance.
  • Gently mix in crushed peppermint candy: After churning the ice cream, stir in the crushed peppermint candy. Transfer to an airtight container and freeze for at least an hour, ideally longer. To soften before serving, let it sit at room temperature briefly if frozen for more than a day.

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