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Peppermint Ice Cream – a wonderful combination of bright, cool peppermint and a creamy vanilla base for a tasty holiday frozen treat.
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We were also blessed this year with our first grandson, Isaac and a wonderful daughter-in-law, Callie. Our family has grown, and our hearts have as well.
“And there were in the same country shepherds abiding in the field, keeping watch over their flock by night. And lo, the angel of the Lord came upon them, and the glory of the Lord shone round about them: and they were sore afraid. And the angel said unto them, ‘Fear not: for behold, I bring unto you good tidings of great joy, which shall be to all people. For unto you is born this day in the City of David a Savior, which is Christ the Lord. And this shall be a sign unto you; Ye shall find the babe wrapped in swaddling clothes, lying in a manger.’ And suddenly there was with the angel a multitude of the heavenly host, praising God, and saying, ‘Glory to God in the highest, and on earth peace, good will toward men.'” Luke 2:8-14
Peppermint Ice Cream
- 3 cups whole milk
- 1 ¼ cup granulated sugar
- 6 large egg yolks
- 1 ½ cups heavy cream
- 1 ½ teaspoons peppermint extract
- ½ cup crushed candy canes or peppermint candy
- Extra crushed candy, for garnish
- Mix the whole milk and 1 cup of the sugar in a medium saucepan. Heat on medium stirring frequently until it reaches 170°F on an instant-read thermometer.
- In a separate medium mixing bowl, whisk the egg yolks and the remaining ¼ cup sugar together. Whisk until the mixture is foamy and slightly thickened.
- Slowly temper the egg yolk mixture by drizzling about half the hot milk into the eggs while whisking continuously. Whisk the tempered egg mixture into the remaining whole milk and sugar mixture in the saucepan. Return the saucepan to medium heat. Cook, stirring continuously with a wooden spoon, until the mixture registers 185°F on an instant-read thermometer or when it is thick enough to coat the back of the spoon. Do not allow the mixture to boil or you'll make scrambled eggs. Remove from the heat.
- Pour the heavy cream into a large clean glass or metal bowl, set over an ice bath. Pour the heated milk and egg mixture through a fine sieve into the cream. Add the peppermint extract and stir until well blended. Stir the mixture occasionally until it has cooled completely (this should take about 30 minutes.) Remove the bowl from the ice bath, cover and refrigerate overnight or at least 8 hours.
- Process the chilled mixture in your ice cream maker according to manufacturer instructions. Remove the finished ice cream to a large bowl and mix in the ½ cup of crushed peppermint. Store in an airtight plastic container and freeze for several hours before serving. Garnish with additional peppermint if desired.
- Makes 1 ½ quarts.