Creamy Peppermint Ice Cream

Discovering Peppermint Ice Cream was like uncovering a little winter magic in my kitchen. The first chilly bite transported me back to holiday evenings filled with laughter and that unmistakable cool peppermint kick.

I remember the first time I nailed this recipe, the kitchen filled with the scent of mint and vanilla just as the doorbell rang—unexpected guests, but I knew my peppermint ice cream would rescue the evening.

Ingredients

• Heavy cream and whole milk: I always reach for the freshest for that rich, velvety base that melts smooth on the tongue
• Egg yolks and granulated sugar: The yolks add richness and body while sugar balances the mint with just the right sweetness
• Pure peppermint extract and vanilla extract: These flavorings bring that signature cool burst and mellow warmth, so choose quality extracts for best results
• Crushed peppermint candies: Adds delightful texture and fun flecks; I crush mine fresh for maximum crunch

Instructions

Get Everything Ready:

Gather your dairy, eggs, sugar, and extracts so the process flows smoothly without a hitch.

Heat the Cream and Milk:

Warm the heavy cream and whole milk in a saucepan just until steam starts to rise—watch carefully because you don&t want to boil or curdle the mixture.

Whisk Yolks and Sugar:

In a separate bowl, whisk egg yolks and sugar until pale and slightly thickened, a velvety base for your custard.

Temper the Yolks:

Slowly pour a cup of hot cream into the yolks, whisking constantly to avoid scrambling; this step builds your smooth texture.

Cook the Custard:

Return the tempered yolks to the saucepan and cook over low heat, stirring constantly until the custard coats the back of a spoon—thick and luscious, about 170°F/77°C, but don&t let it boil.

Add Flavorings:

Remove from heat, then stir in peppermint extract, vanilla, and a pinch of salt to balance the sweetness.

Strain and Chill:

Pour the custard through a fine sieve into a clean bowl to catch any curdled bits, cool to room temperature, cover, and refrigerate for at least two hours until thoroughly chilled.

Churn the Ice Cream:

Follow your ice cream maker's instructions—when it's nearly done, add crushed peppermint candies so they mix in evenly with an exciting crunch.

Freeze and Serve:

Transfer to a freezer-safe container, freeze another two hours until firm, and serve garnished with extra crushed candies if you're feeling fancy.

Save

This ice cream became more than just dessert when it saved a holiday party; the smiles and second helpings turned it into a shared memory filled with warmth despite the cold outside.

Keeping It Fresh

I've found storing the ice cream in an airtight container with a layer of parchment paper on top helps keep those fresh peppermint flavors popping and avoids freezer burn.

Serving Ideas That Clicked

Try serving this peppermint ice cream with chocolate sauce or alongside warm brownies for a decadent contrast in temperatures and textures that guests rave about.

A Time This Recipe Saved the Day

Once, last minute guests arrived on a chilly evening, and all I had was the peppermint ice cream ready in the freezer; pairing it with hot cocoa turned the night into an impromptu celebration.

• Don't forget to crush your candies fresh right before adding to preserve their punch
• Keep a small stash of extra peppermint extract on hand for brightening up flavors if needed
• Freezing times may vary—trust the texture over the clock when deciding if it's ready

Save

Thanks for sharing this kitchen moment with me—here's to many more delicious memories made over chilled scoops of peppermint joy.

Your Questions Answered

→ What gives this dessert its minty flavor?

The minty flavor comes primarily from pure peppermint extract combined with crushed peppermint candies folded in during churning.

→ How is the creamy texture achieved?

The creamy texture results from slowly cooking a custard base of heavy cream, milk, egg yolks, and sugar, then chilling and churning it.

→ Can I substitute the peppermint candies?

Yes, crushed chocolate mint candies can be used for a chocolate-peppermint variation or simply omit add-ins for a smooth texture.

→ What steps prevent curdling during cooking?

Temper the egg yolks by gradually adding warm cream, then cook gently over low heat without boiling to avoid curdling.

→ How long should it freeze before serving?

After churning, freeze the dessert in a freezer-safe container for at least 2 hours until firm for best texture.

→ Is this suitable for gluten-free diets?

Yes, the ingredients used are naturally gluten-free, making this accessible for gluten-sensitive individuals.