Introduction

This homemade peppermint ice cream is a refreshing treat with a creamy texture and a cool minty flavor. Perfect for the holidays or any time you crave a festive dessert, it’s enhanced with crushed peppermint candies for a delightful crunch.

A close-up of a waffle cone filled with three scoops of light pink ice cream with a creamy texture, topped with small white and red candy pieces scattered on top and melting slightly over the edges of the scoops. The waffle cone is golden brown with a visible grid pattern. The background is a soft white marbled texture. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 cups heavy cream
1 cup whole milk

3/4 cup granulated sugar (150 g)
1/4 teaspoon kosher salt

6 large egg yolks
1 teaspoon peppermint extract

1 drop red food coloring (optional)
1/4 cup crushed peppermints (40 g), from about 8 mini candy canes, plus more for sprinkling

Instructions

Step 1: In a medium saucepan over medium heat, combine the cream, milk, granulated sugar, and salt. Stir frequently and heat just until it begins to simmer at the edges, about 5 to 7 minutes. Remove from heat.

Step 2: In a medium bowl, whisk the egg yolks until smooth. While whisking, slowly ladle in about 1 cup of the hot milk mixture to temper the eggs. Pour the egg yolk mixture back into the saucepan.
Step 3: Reduce the heat to medium-low and cook, stirring constantly, until the mixture thickens enough to coat the back of a spoon, about 3 to 4 minutes.
Step 4: Strain the custard through a fine-mesh sieve into a large bowl. Stir in the peppermint extract. If using, add a small drop of red food coloring and whisk until evenly combined, adding more if desired for color.

Step 5: Refrigerate the mixture for at least 3 hours or up to 12 hours to chill thoroughly.
Step 6: Churn the custard in an ice cream machine according to the manufacturer’s instructions. When the ice cream becomes thick but not fully firm, add the crushed peppermints while the machine is running.
Step 7: Serve immediately for a soft-serve texture or freeze for a firmer consistency. To freeze, transfer the ice cream to a loaf or baking pan, sprinkle with extra crushed peppermints, cover tightly, and freeze for at least 4 hours or up to 1 week.

Tips & Variations

For a stronger mint flavor, add an additional 1/2 teaspoon of peppermint extract, but taste carefully to avoid overpowering the custard.
Use natural peppermint extract for a fresher taste and to avoid artificial aftertastes.
If you prefer a pink ice cream without red food coloring, try a drop of natural beet juice or omit coloring altogether.

Substitute crushed candy canes with mini chocolate chips or white chocolate chunks for a different twist.

Storage

Store the peppermint ice cream in an airtight container in the freezer for up to one week. When ready to serve, allow it to soften at room temperature for 5 to 10 minutes for easier scooping. Ice cream texture is best enjoyed fresh but can be reheated slightly in a microwave-safe bowl for a few seconds if too hard.

How to Serve

A close-up view of pale peach-colored ice cream with small white and red candy pieces mixed in, showing a creamy and smooth texture. A metal ice cream scoop is holding a rounded, dense scoop of the ice cream in the center, with slightly uneven surface details. The ice cream fills a container with the same soft peach color, and some candy pieces are scattered around the scoop area for texture contrast. The photo's background features a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this peppermint ice cream without an ice cream machine?

Yes, you can freeze the mixture in a shallow container and stir it vigorously every 30 minutes until firm. This helps break up ice crystals and creates a smoother texture, but the ice cream may be less creamy than with a machine.

How do I crush the peppermints safely?

Place the candies in a sealed plastic bag and gently crush them with a rolling pin or the bottom of a sturdy glass. Avoid crushing too finely to maintain a pleasant crunch in the ice cream.