Description

This Peppermint Ice Cream recipe combines a creamy custard base with refreshing peppermint flavor and festive crushed candy canes. Made with a smooth blend of heavy cream, whole milk, and egg yolks, it’s perfect for holiday treats or any time you crave a minty frozen dessert. The slight hint of red food coloring and peppermint candies add a delightful visual and textural contrast.

Ingredients

Scale

Ice Cream Base

2 cups heavy cream
1 cup whole milk
3/4 cup (150 g) granulated sugar
1/4 teaspoon kosher salt
6 large egg yolks

Flavoring & Mix-ins

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

Instructions

Heat the Dairy Mixture: In a medium saucepan over medium heat, cook the heavy cream, whole milk, granulated sugar, and kosher salt, stirring frequently until the mixture just starts to simmer at the edges, about 5 to 7 minutes. Remove from heat to prevent boiling.
Temper the Egg Yolks: In a medium bowl, whisk the egg yolks until smooth. While continuously whisking, slowly ladle in about 1 cup of the hot milk mixture to gradually raise the eggs’ temperature and prevent curdling. Then pour the egg yolk mixture back into the saucepan.
Cook the Custard: Return the saucepan to medium-low heat, stirring constantly until the mixture thickens enough to coat the back of a spoon, approximately 3 to 4 minutes. Be careful not to overheat to avoid scrambling the eggs.
Strain and Flavor: Pour the thickened custard through a fine-mesh sieve into a large bowl to remove any solids. Stir in the peppermint extract and add a small drop of red food coloring if desired, whisking until evenly combined. Refrigerate the mixture for at least 3 hours and up to 12 hours to chill thoroughly.
Churn the Ice Cream: Following your ice cream machine manufacturer’s instructions, churn the chilled custard until the ice cream thickens. During the last moments of churning, add the crushed peppermints so they are evenly distributed.
Freeze and Serve: Serve the ice cream immediately for a soft-serve texture, or transfer it to a loaf or baking pan. Sprinkle additional crushed peppermints on top, cover tightly, and freeze for at least 4 hours to firm up before serving. The ice cream can be stored in the freezer for up to 1 week.

Notes

When tempering egg yolks, add the hot milk gradually to avoid scrambling.
Use a fine-mesh sieve to ensure a smooth custard without lumps.
The red food coloring is optional but adds a festive touch.
Adjust peppermint extract amount to your taste preference.
For best texture, freeze the churned ice cream at least 4 hours before serving.
Store leftover ice cream in an airtight container to prevent freezer burn.

Prep Time: 15 minutes
Cook Time: 15 minutes
Category: Dessert
Method: Churning
Cuisine: American

Keywords: Peppermint Ice Cream, peppermint candy, homemade ice cream, holiday dessert, peppermint extract, creamy ice cream