Peppermint Ice Cream

Peppermint Stick Ice Cream served with crushed candy canes.

Homemade peppermint ice cream is a luscious frozen treat with the perfect balance of creaminess and invigorating peppermint. Very easy to make, this recipe brings the holiday festivities to any time of the year.

Course Dessert

Cuisine American

Keyword Candy Cane Ice Cream, Peppermint Ice Cream, Peppermint Stick Ice Cream

Prep Time 10

Cook Time 15

Chilling/Freezing Time 8

Servings servings

Calories 452kcal

Author Heather

Ingredients

2 cups heavy cream
1 cup whole milk
3/4 cup granulated sugar
3/4 cup crushed candy canes *see Note #1 below
5 large egg yolks
2 teaspoons peppermint extract
1/2 teaspoon vanilla extract
2 tablespoons peppermint liqueur *see Note #2 below
4 drops red food coloring *optional

Instructions

Add egg yolks to a medium-sized mixing bowl along with half of the sugar. Whisk vigorously or beat with a hand mixer until the mixture becomes pale and slightly thickened, approximately 2-3 minutes. Set aside. *See Note #3 below.
In a saucepan over medium heat, combine the heavy cream, whole milk, and remaining sugar. Stir until the mixture is warm and the sugar is dissolved, about 3-4 minutes. Be careful not to boil the mixture.
Add the crushed peppermint candies to the warm cream mixture. Stir until the candies are mostly melted and the mixture is infused with peppermint flavor. Remove from heat.
Temper the egg yolk mixture by slowly pouring in 1/2-1 cup of the warm peppermint milk mixture into the egg yolks, whisking constantly. *See Note #4 below.
Pour the egg and milk mixture back into the saucepan. Cook over low heat, stirring constantly, until the mixture thickens and coats the back of a spoon, about 8-10 minutes. Do not let it boil.
Remove the custard from heat and stir in the peppermint extract and vanilla extract. If you want a pink hue, add a few drops of red food coloring and mix until well incorporated.
Refrigerate the mixture, covered, for a minimum of 4 hours, preferably overnight.
Stir in the liqueur to the chill ice cream base. Pour the chilled custard into an ice cream maker and churn according to the manufacturer's instructions until it reaches a soft-serve consistency.
Transfer the churned ice cream into a lidded container, layering it with extra crushed peppermint candies if desired. Freeze for several hours or until firm.

Notes

Recipe Notes

Note #1- To keep the process simple, use pre-crushed candy cane pieces. However, to crush them yourself, place candy canes in a sealed plastic bag and use a rolling pin or a heavy object to crush them into desired pieces.

Note #2- Although optional, adding peppermint liqueur to the ice cream base helps create a smoother, more scoopable texture by reducing the freezing point of the mixture, preventing ice crystals from forming and resulting in a creamier consistency.

Note #3- Beating the egg yolks with half of the sugar until they become pale and slightly thickened helps in creating light and fluffy ice cream that is also luxuriously creamy.

Note #4- The easiest way to temper the egg yolks is to use either a gravy ladle or 1/4 cup measuring cup to slowly pour the warm milk mixture into the eggs slowly while whisking.

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