Peppermint Ice Cream Bliss

Peppermint Ice Cream is a delightful, refreshing treat that evokes the joy of the holiday season and brings back cherished memories of gathering with loved ones.

This creamy concoction combines the rich flavors of heavy cream and whole milk with the crisp, minty essence of peppermint—a perfect blend that dances on your taste buds. Whether you’re serving it during festive occasions or simply indulging on a warm day, this recipe is easy, comforting, and friendly for families.

With a step-by-step approach, you’ll find making Peppermint Ice Cream not only straightforward but also a deliciously rewarding experience.

The ingredients for Peppermint Ice Cream come together harmoniously to create a silky texture and refreshing taste. You’ll need 2 cups of heavy cream, which provides a luscious creaminess; 1 cup of whole milk for extra richness; and 3/4 cup of granulated sugar to sweeten the mixture just right. A pinch of 1/4 teaspoon kosher salt balances the sweetness, while 6 large egg yolks create the signature custard base. One teaspoon of peppermint extract brings the quintessential flavor, and to add a festive touch, a drop of red food coloring is optional. For that classic crunch, include 1/4 cup of crushed peppermints (about 8 mini candy canes) and keep some on hand for sprinkling when serving.

Step-by-Step Directions

1. In a medium saucepan over medium heat, combine the heavy cream, whole milk, granulated sugar, and kosher salt. Stir the mixture until it simmers at the edges, about 5 to 7 minutes. Remove from heat.
2. In a medium bowl, whisk the egg yolks until smooth.
3. While whisking the egg yolks, slowly ladle in about 1 cup of the hot milk mixture to temper the yolks.
4. Pour the egg mixture back into the saucepan. Reduce heat to medium-low and stir constantly until thickened, about 3 to 4 minutes.
5. Strain the mixture through a fine-mesh sieve into a large bowl and stir in peppermint extract and food coloring if using.
6. Refrigerate for at least 3 hours until chilled.
7. Churn the custard in an ice cream maker according to instructions, adding crushed peppermints while churning.
8. Serve immediately for soft-serve texture or freeze for at least 4 hours for a firmer texture, sprinkled with extra crushed peppermints.

Tips & Tricks

For an even more intense peppermint flavor, consider using peppermint extract that is double-strength. Additionally, allow the cream mixture to cool completely before adding the egg yolks to avoid scrambling. If you don’t have an ice cream maker, you can pour the mixture into a shallow dish and freeze it, stirring every 30 minutes until it reaches the desired consistency.

Serving Suggestions & Pairings

Peppermint Ice Cream shines as a festive dessert on its own, but you can elevate your serving by creating a minty sundae topped with hot fudge or chocolate syrup. Pair it with warm brownies or chocolate chip cookies for a delightful contrast. It’s a fantastic addition to holiday gatherings, summer barbecues, or cozy movie nights on chilly evenings.

Nutritional Information

A one-cup serving of Peppermint Ice Cream contains approximately 300 calories, with 20g of fat, 32g of carbohydrates, and 4g of protein. While it’s a delicious treat, moderation is key, especially in a balanced diet. The ingredients offer a balance of fats and sugars, so enjoy this indulgence on special occasions.

Storing Tips & Variations

Store your Peppermint Ice Cream in an airtight container in the freezer for up to two weeks. To maintain the best texture, place a piece of parchment paper directly on the ice cream’s surface before sealing the container. For variations, try substituting the peppermint with other extracts like vanilla or almond, or mix in chunks of your favorite cookies or fudge for a unique twist.

Encourage your culinary adventure with this delightful Peppermint Ice Cream recipe. It’s not just a dessert; it’s an experience, bringing smiles and joy as you savor each creamy bite. Share your creations and let us know how your Peppermint Ice Cream turned out!

FAQs

1. Can I make Peppermint Ice Cream without an ice cream maker?
   Yes! You can place the mixture in a shallow dish in the freezer and stir it every 30 minutes until it reaches the desired texture for a creamy finish.
2. How do I achieve a firmer texture for my ice cream?
   Allow the ice cream to freeze for at least four hours after churning to get a firmer texture. For best results, transfer it to an airtight container after churning.
3. Is it possible to adjust the sweetness of the ice cream?
   Absolutely! You can reduce the amount of sugar to your taste, but keep in mind that sugar also affects the texture of the ice cream.
4. Can I use alternative milk or cream?
   Yes! You can substitute the heavy cream and whole milk with alternatives like coconut milk or almond milk, but this may alter the taste and texture slightly.
5. What other mix-ins can I try with Peppermint Ice Cream?
   Consider adding chocolate chips, crushed Oreos, or swirls of brownie pieces for a fun twist. The possibilities are endless for customizing your frozen treat!

Peppermint Ice Cream

Peppermint Ice Cream is a delightful, refreshing treat that combines creamy heavy cream, whole milk, and peppermint flavors, perfect for festive occasions or warm days.

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 10 minutes mins

Total Time 4 hours hrs

Course Dessert, Ice Cream

Cuisine American

Servings 8 servings

Calories 300 kcal

Ingredients

  

For the ice cream base

• 2 cups heavy cream Provides a luscious creaminess
• 1 cup whole milk For extra richness
• 3/4 cup granulated sugar Sweetens the mixture
• 1/4 teaspoon kosher salt Balances sweetness
• 6 large egg yolks Creates the custard base
• 1 teaspoon peppermint extract Provides the peppermint flavor
• 1 drop red food coloring Optional for festive touch

For serving

• 1/4 cup crushed peppermints Approximately 8 mini candy canes, kept for sprinkling

Instructions

 

Preparation

• In a medium saucepan over medium heat, combine the heavy cream, whole milk, granulated sugar, and kosher salt. Stir until it simmers at the edges, about 5 to 7 minutes. Remove from heat.
• In a medium bowl, whisk the egg yolks until smooth.
• While whisking the egg yolks, slowly ladle in about 1 cup of the hot milk mixture to temper the yolks.

Cooking

• Pour the egg mixture back into the saucepan. Reduce heat to medium-low and stir constantly until thickened, about 3 to 4 minutes.
• Strain the mixture through a fine-mesh sieve into a large bowl and stir in peppermint extract and food coloring if using.

Chilling & Churning

• Refrigerate for at least 3 hours until chilled.
• Churn the custard in an ice cream maker according to instructions, adding crushed peppermints while churning.
• Serve immediately for soft-serve texture or freeze for at least 4 hours for a firmer texture, sprinkled with extra crushed peppermints.

Notes

For more intense peppermint flavor, use double-strength peppermint extract. To avoid scrambling, allow the cream mixture to cool completely before adding egg yolks. If you don't have an ice cream maker, pour the mixture into a shallow dish and freeze, stirring every 30 minutes.

Keyword Creamy Treat, Festive Recipe, Frozen Dessert, Holiday Dessert, Peppermint Ice Cream