Peppermint Stick Ice Cream
Peppermint Stick ice cream is a not only a holiday treat, but great any time of year! My recipe produces creamy, smooth, rich ice cream flavored with peppermint extract and studded with pieces of candy canes or peppermint sticks. It's not too sweet and perfect with a hefty dose of hot fudge on it!
Equipment
- Hammer ;)
Ingredients
- 2 cups heavy cream
- 1 cup whole milk
- ¾ cup granulated sugar
- 1 teaspoon vanilla extract
- 1 teaspoon peppermint extract
- 4 large egg yolks
- ¼ tsp salt
- ½ cup crushed peppermint candies or candy canes
- A few drops of red or pink food coloring (optional)
Instructions
- In a medium saucepan over medium heat, combine the heavy cream, whole milk, half of the sugar, and salt. Stir occasionally until the mixture begins to steam, but make sure it doesn't boil.
- In a separate bowl, whisk the egg yolks with the remaining sugar until the mixture is pale and slightly thickened.
- Slowly pour the warm cream mixture into the egg mixture while whisking continuously. This step is crucial to avoid cooking the eggs too quickly and creating lumps.
- Pour the combined mixture back into the saucepan and place it over medium heat. Stir constantly with a wooden spoon until the mixture thickens enough to coat the back of the spoon. This forms a custard base. Be patient; this step usually takes a few minutes.
- Remove the saucepan from heat and strain the custard through a fine-mesh sieve into a large bowl. This step ensures a smooth ice cream base.
- Stir in the vanilla extract and peppermint extract. For that extra holiday flair, add a few drops of red or pink food coloring if desired. The result will be a beautiful pink peppermint ice cream!
- Cover and put in the fridge for at least two hours, but I would do overnight
- Take out of the fridge and make it according to the manufacturer’s instructions. (I always use my Cuisinart Ice Cream Maker)*
- While the ice cream is churning, take your candy canes or peppermint candies and crush them into small pieces. This can be done by placing them in a plastic bag and using a rolling pin or a meat mallet to break them into small bits.
- Once the ice cream has reached a soft-serve consistency, gently fold in the crushed peppermint candies. The small pieces will add bursts of peppermint flavor and a delightful crunch to every bite.
- Wow everyone by serving it immediately or store in an airtight container in the freezer for up to 2 weeks.
Notes
*Cuisinart users:
- Pour in the ice cream mixture, add the ice cream paddle and then turn it on
- I set the timer for 35 minutes
- You can always churn it longer if you want it harder
- Put it in the freezer to harden up some more
Nutrition
Serving: 1gCalories: 325kcalCarbohydrates: 22gProtein: 4gFat: 25gSaturated Fat: 15gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gCholesterol: 168mgSodium: 105mgPotassium: 114mgSugar: 22gVitamin A: 1054IUVitamin C: 0.4mgCalcium: 89mgIron: 0.3mg
Tried this recipe?Let us know how it was!