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.
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.