Creamy Peppermint Ice Cream (Printable)
A creamy, cool mint-flavored dessert enhanced with crushed peppermint candies for a festive flavor.
# What You Need:
→ Dairy
01 - 2 cups heavy cream
02 - 1 cup whole milk
→ Eggs
03 - 4 large egg yolks
→ Sweeteners
04 - 3/4 cup granulated sugar
→ Flavorings
05 - 1 1/2 teaspoons peppermint extract
06 - 1/2 teaspoon vanilla extract
07 - 1–2 drops natural red food coloring (optional)
→ Mix-ins
08 - 1/3 cup crushed peppermint candies or candy canes
# How To Cook:
01 - Combine heavy cream and whole milk in a medium saucepan. Heat over medium until just steaming, avoiding boiling.
02 - In a separate bowl, whisk the egg yolks and granulated sugar until pale and thickened.
03 - Slowly add about 1/2 cup of the hot cream mixture to the egg yolks, whisking constantly to temper.
04 - Return the egg mixture to the saucepan. Cook over low heat, stirring constantly, until custard thickens enough to coat the back of a spoon (77–80°C).
05 - Remove from heat and stir in peppermint and vanilla extracts. Add red food coloring if desired.
06 - Strain custard through a fine mesh sieve into a clean bowl. Cool to room temperature, then cover and refrigerate for at least 4 hours or overnight.
07 - Churn the chilled custard in an ice cream maker following manufacturer instructions.
08 - During the final 2 minutes of churning, mix in the crushed peppermint candies.
09 - Transfer to a freezer-safe container with lid and freeze for at least 2 hours before serving.
# Expert Tips:
01 -
- The peppermint flavor hits clean and bright without that artificial aftertaste you find in store-bought versions.
- It's actually easier than it looks once you understand the tempering trick, and your kitchen will smell like a winter dream.
- Real crushed candy gives you those satisfying crunchy bits that make every spoonful feel like a small celebration.
02 -
- The tempering step is not optional—it's what separates silky ice cream from scrambled egg disaster. Whisk constantly and pour slowly, and you'll be fine.
- Don't skip the chilling time. Ice cream makers work best when the base is truly cold, and rushing this step gives you a grainy, less creamy result.
- Add the peppermint candies at the very end of churning; if they sit in the cold mixture too long before freezing, they'll start to dissolve and make everything sticky.
03 -
- Keep your ice cream maker bowl in the freezer overnight before churning; a truly cold machine churns faster and creates a smoother texture.
- If your kitchen is warm, nest your mixing bowl in a larger bowl filled with ice and water while you whisk the egg yolks and sugar—it keeps everything cool and helps the mixture whip up faster.