Peppermint Ice Cream

Peppermint Ice Cream

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Peppermint Ice Cream is the ultimate Christmas holiday dessert! 

Peppermint extract gives the kick, but the crushed candy canes make this Ice cream incredible. As with any ice cream recipe - your individual ice cream maker / freezer will change your results. Some ice cream makers freeze harder than others, so you may need to place in the freezer before serving. This cooked custard ice cream recipe will give silky smooth results.

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Peppermint Ice Cream
The ultimate Christmas holiday dessert!
Ingredients:
  • 2 ½ cups (625 mL) 35% cream
  • 1 ½ cups (375 mL) whole milk 3%
  • 8 large egg yolks
  • 3/4 cup (175 mL) granulated sugar
  • 1/4 tsp (1 mL) salt
  • 1 ½ tsp (7 mL) peppermint extract
  • 3/4 cup (175 mL) candy canes, crushed, plus extra for sprinkling
Method:
In a medium saucepan, warm the milk, sugar, and salt. Stir, and bring to just below a boil.In a bowl, whisk together the egg yolks. Pour the steamed milk slowly into the egg yolks, whisking constantly.Place the egg & milk mixture back into the saucepan and cook on medium heat (stir the mixture constantly), until the mixture thickens into a custard and coats the spatula or until it reaches 165ºF.Pour the custard through a sieve and stir in the cream. Chill mixture thoroughly in the refrigerator, about an hour. Once chilled, stir in the peppermint extract.Freeze in your ice cream maker, following the manufacturer's instructions.When the ice cream has finished churning, it will be relatively soft. Fold in the crushed candy canes and store the ice cream in an airtight container in the freezer.Serve frozen, with a sprinkling of candy cane bits.
Details:
Prep time: Cook time: Total time: Yield: 1 quart
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