Peppermint Ice Cream
Description
This homemade Peppermint Ice Cream offers a luxurious, creamy texture thanks to a traditional custard base made with egg yolks, milk, and heavy cream. The cool, sweet flavor of crushed peppermint candies cuts through the richness, creating a delightful balance that feels both nostalgic and indulgent. It is the perfect treat for winter holidays, special celebrations, or simply as a refreshing end to a hearty meal. Unlike store-bought versions, this recipe allows you to control the sweetness and texture, ensuring a smooth, scoopable consistency. The addition of vibrant food coloring gives it that festive look, while the crunch of candy bits adds exciting textural contrast. Simple to prepare with pantry staples, this dessert is sure to become a family favorite.Ingredients
Directions
-
In a 2-quart saucepan, whisk together egg yolks, sugar, milk, and salt until well combined.
-
Place the saucepan over medium heat and cook, stirring constantly, until the mixture thickens slightly and reaches a simmer (do not let it boil).
-
Remove from heat and transfer the custard to a bowl set over ice or place directly in the refrigerator.
-
Chill the mixture for 2 to 3 hours, stirring occasionally, until completely cold.
-
Stir the heavy cream and vanilla extract into the chilled milk mixture.
-
Fold in the crushed peppermint candies and a few drops of red or green food coloring if desired.
-
Pour the mixture into an ice-cream freezer container.
-
Freeze according to the manufacturer's instructions until firm.
Nutrition Facts
Servings 8
- Amount Per Serving
- Calories 669.0kcal
- % Daily Value *
- Total Fat 43.8g68%
- Saturated Fat 26.8g134%
- Cholesterol 133.2mg45%
- Sodium 1253.9mg53%
- Total Carbohydrate 66.5g23%
- Dietary Fiber 0.4g2%
- Sugars 65.8g
- Protein 4.7g10%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
If you prefer a more intense vanilla flavor, you can omit the vanilla extract and use a 3-inch piece of vanilla bean instead. Add the bean to the milk mixture before cooking. Before cooling, remove the bean, split it lengthwise, and scrape the seeds into the cooked mixture with the tip of a small knife; discard the pod.
For best texture, ensure the custard base is completely cold before churning. If you do not have an ice cream maker, you can freeze the mixture in a shallow container and stir vigorously every 30 minutes for the first few hours to break up ice crystals.
Store leftover ice cream in an airtight container in the freezer for up to one month. Let it sit at room temperature for 5-10 minutes before scooping for easier serving.
