Refreshing Peppermint Ice Cream (Printable)
A creamy frozen dessert with peppermint flavor and crunchy candy bits, perfect for indulgent moments.
# What's Needed:
→ Dairy
01 - 2 cups heavy cream (473 ml)
02 - 1 cup whole milk (237 ml)
→ Eggs
03 - 4 large egg yolks
→ Sweeteners
04 - 3/4 cup granulated sugar (150 g)
→ Flavorings
05 - 1 1/2 teaspoons pure peppermint extract (7.5 ml)
06 - 1 teaspoon vanilla extract (5 ml)
07 - Pinch of salt
→ Add-ins
08 - 1/2 cup crushed peppermint candies or candy canes (about 60 g)
# How to Make It:
01 - Combine heavy cream and whole milk in a medium saucepan and heat over medium heat until just steaming, avoiding boiling.
02 - In a separate bowl, whisk egg yolks and granulated sugar until pale and slightly thickened.
03 - Gradually whisk about 1/2 cup (120 ml) of the hot cream mixture into the egg yolks to temper them, then slowly whisk the tempered egg mixture back into the saucepan with the remaining cream.
04 - Cook over medium-low heat, stirring constantly with a wooden spoon, until the custard thickens enough to coat the back of the spoon (77–80°C / 170–175°F). Do not boil.
05 - Remove from heat and stir in peppermint extract, vanilla extract, and a pinch of salt.
06 - Pour the custard through a fine-mesh sieve into a clean bowl. Allow to cool to room temperature, then cover and refrigerate until thoroughly chilled, at least 2 hours.
07 - Churn the chilled custard in an ice cream maker following the manufacturer's instructions.
08 - When the ice cream is nearly finished churning, fold in the crushed peppermint candies.
09 - Transfer the ice cream to a lidded freezer-safe container and freeze until firm, about 4 hours.
10 - Allow the ice cream to sit at room temperature for 5–10 minutes before scooping and serving.
# Tips for Success:
01 -
- The peppermint hits bright and clean without tasting like toothpaste, just pure coolness that wakes up your mouth.
- Those crunchy candy bits stay crisp even frozen, giving you little bursts of texture in every spoonful.
- It works year-round, festive enough for Christmas but refreshing enough to eat on a porch in August.
02 -
- Tempering the eggs slowly is not optional, I once rushed it and ended up with sweet minty scrambled eggs that I had to throw out.
- Don't skip chilling the custard completely before churning, warm custard won't freeze properly and you'll get a grainy, icy mess instead of creamy ice cream.
- Add the candy pieces at the very end of churning or they'll dissolve into sticky streaks instead of staying crunchy.
03 -
- Use a candy thermometer if you're nervous about custard, it takes the guesswork out and prevents overcooking.
- Freeze your ice cream container ahead of time so the freshly churned ice cream firms up faster and stays creamy instead of forming ice crystals.
- If you don't have an ice cream maker, fold everything into whipped sweetened condensed milk and freeze it in a loaf pan, it won't be quite as smooth but it's still delicious.