Refreshing Peppermint Ice Cream

I made this on a sweltering July afternoon when the air conditioner gave up, and somehow the idea of turning on the stove felt absurd until I remembered peppermint. The kitchen smelled like winter while I stirred custard in my tank top, and that contrast made me laugh out loud. When I finally tasted it hours later, cold and sharp and sweet, it felt like I'd smuggled a piece of December into summer.

I brought a quart to a backyard barbecue once, tucked in a cooler with ice packs, and watched grown adults forget about the pie someone else brought. One friend scraped the bottom of the container with her spoon and asked if I'd consider making it for her wedding. I didn't, but I still think about how quiet everyone got when they first tasted it, like they'd been caught off guard by something simple turning extraordinary.

Ingredients

• Heavy cream and whole milk: This duo creates the creamy base that feels rich without being heavy, and using both keeps the texture from turning icy or too dense.
• Egg yolks: They thicken the custard into something silky and luxurious, but you have to temper them slowly or you'll end up with sweet scrambled eggs.
• Granulated sugar: It sweetens and also lowers the freezing point slightly, which helps keep the ice cream scoopable instead of rock-hard.
• Pure peppermint extract: This is where the magic lives, use pure extract because imitation tastes sharp and artificial, and start with less if you're nervous.
• Vanilla extract: It rounds out the peppermint and adds warmth, a quiet background note that makes everything taste more complete.
• Salt: Just a pinch sharpens the flavors and keeps the sweetness from feeling flat.
• Crushed peppermint candies: I use candy canes smashed in a bag with a rolling pin, they add crunch and little pockets of concentrated mint that surprise you.

Instructions

Heat the dairy:

Combine cream and milk in a saucepan over medium heat, stirring occasionally until it just starts to steam and tiny bubbles form around the edges. Pull it off before it boils or you'll get a skin on top that's annoying to fish out.

Whisk the yolks and sugar:

Beat them together in a bowl until the mixture turns pale yellow and thickens slightly, like loose ribbon when you lift the whisk. This step aerates the yolks and dissolves the sugar so your custard stays smooth.

Temper the eggs:

Slowly drizzle about half a cup of hot cream into the yolk mixture while whisking constantly, this warms the eggs gently without cooking them. Then pour the whole thing back into the saucepan, whisking as you go.

Cook the custard:

Stir constantly over medium-low heat with a wooden spoon, scraping the bottom so nothing sticks, until it thickens enough to coat the spoon and hold a line when you drag your finger across. It should reach around 170 to 175 degrees, and the second it does, pull it off the heat.

Add flavorings:

Stir in peppermint extract, vanilla, and salt while the custard is still warm so everything dissolves evenly. The smell will hit you immediately, cool and bright.

Strain and chill:

Pour the custard through a fine-mesh sieve into a clean bowl to catch any bits of cooked egg or film. Let it cool on the counter, then cover and refrigerate for at least two hours until it's completely cold.

Churn the ice cream:

Pour the chilled custard into your ice cream maker and churn according to the machine's instructions, usually about 20 to 25 minutes. When it looks like soft-serve, toss in the crushed peppermint candies during the last minute of churning.

Freeze until firm:

Transfer the ice cream to a lidded container and freeze for at least four hours until it's scoopable but solid. Let it sit out for five to ten minutes before serving if it's too hard straight from the freezer.

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The first time I made this for my niece, she ate two bowls and then asked if we could have it for breakfast the next day. I said no, but I snuck a scoop with my coffee when she wasn't looking, and honestly it wasn't the worst idea she'd ever had. There's something about peppermint that feels like permission to be a little bit ridiculous, like eating ice cream in the morning or making it in July when you should be grilling instead.

How to Store and Serve

Keep it in an airtight container pressed right against the surface with plastic wrap to prevent ice crystals from forming on top. It stays good for about two weeks in the freezer, though I've never had a batch last that long. If it gets too hard, let it sit on the counter for a few minutes instead of microwaving it, which turns the edges melty and weird while the center stays frozen.

Variations I've Tried

I've folded in mini chocolate chips along with the peppermint candy for a mint chip version that my brother requests every Christmas. Once I swirled in homemade hot fudge after churning, and it tasted like a deconstructed peppermint patty. You can also skip the candies entirely and just let the extract do the work for a cleaner, more elegant mint ice cream that pairs beautifully with chocolate cake.

What to Serve It With

I love it on its own in a cold bowl, but it's incredible over warm brownies or alongside a slice of dark chocolate tart. A drizzle of hot fudge or a sprinkle of flaky sea salt takes it somewhere fancy without much effort.

• Pair it with espresso or hot chocolate for a temperature contrast that feels indulgent.
• Serve it in sugar cones rolled in crushed candy canes if you're feeling festive.
• Use it to make ice cream sandwiches with thin chocolate cookies, they soften just enough to bite through without falling apart.

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This ice cream has become the thing I make when I want to feel like I've made something worthwhile without a lot of fuss. It's forgiving, it's festive, and it makes people happy in a way that feels disproportionate to the effort, which is exactly the kind of magic a good recipe should have.

Recipe FAQs

→ What gives the dessert its refreshing mint flavor?

Pure peppermint extract combined with crushed peppermint candies infuses the dessert with a cool, refreshing mint taste.

→ How is the creamy texture achieved?

The blend of heavy cream, whole milk, and gently cooked egg yolks creates a rich, smooth custard base essential for a creamy texture.

→ Can I make this without an ice cream maker?

Yes, by folding peppermint extract and crushed candies into whipped sweetened condensed milk, then freezing, you can create a no-churn version.

→ How long should the custard be chilled before freezing?

Chilling the custard for at least 2 hours ensures it is thoroughly cold before churning or freezing, allowing better texture development.

→ What alternatives are there for the peppermint candies?

Mini chocolate chips can replace half the peppermint candies for a mint chocolate variation with different texture and flavor.

→ What should I watch out for regarding allergens?

This dessert contains dairy and eggs; peppermint candies may also contain traces of soy or nuts, so check labels carefully.