Peppermint Ice Cream
A creamy and refreshing dessert with a cool peppermint flavor, perfect for any occasion.
Ingredients
Base Ingredients
- 2 cups heavy cream rich and luxurious
- 1 cup whole milk creamy and wholesome
- 3/4 cup granulated sugar adding just the right amount of sweetness
- 1/4 teaspoon kosher salt enhancing all the flavors beautifully
- 6 large egg yolks creating a smooth and velvety texture
- 1 teaspoon peppermint extract providing that refreshing minty zing
- 1 drop red food coloring optional, for a festive touch
- 1/4 cup crushed peppermints from about 8 mini candy canes, for extra crunch and flavor, plus more for sprinkling
Instructions
Preparation
- Combine the heavy cream, whole milk, granulated sugar, and kosher salt in a medium saucepan over medium heat. Stir often until it reaches a gentle simmer, about 5 to 7 minutes.
- In a separate bowl, whisk the egg yolks until smooth.
- Slowly ladle in about 1 cup of the hot milk mixture while whisking constantly to temper the yolks.
- Pour the tempered egg mixture back into the saucepan with the remaining milk mixture. Reduce heat and cook until it thickens enough to coat the back of a spoon, about 3 to 4 minutes.
- Strain the mixture into a clean bowl to remove any cooked egg bits and stir in the peppermint extract and red food coloring if using.
- Chill the mixture in the refrigerator for at least 3 hours.
- Once chilled, churn the mixture in your ice cream maker according to the manufacturer’s instructions, adding the crushed peppermints during the churning.
- Serve immediately for a soft-serve texture or transfer to an airtight container and freeze for a firmer consistency.
Notes
Using high-quality cream and fresh peppermint extract is recommended. Allowing the custard to thicken will yield the creamiest results. Chill the mixture thoroughly before churning for a smoother texture.