Peppermint Ice Cream

Print
Photography Credit: Elise Bauer

I love peppermint ice cream! Too bad around here the grocery stores only stock it during the holiday season. This week I decided to make my own and got some great advice from the king of desserts himself, David Lebovitz on just how to go about it. David is coming out with a book on ice cream this spring (keep your eye out for it) so he should know. I fudged a bit with the ingredient proportions that David gave me, but the method is all his. Thank you David.

As with French vanilla ice cream this method requires cooking a custard to add to the cream. It’s a little more work, but the egg yolks are what makes the homemade ice cream divinely creamy. Otherwise, without all the emulsifiers that typically go into the store bought versions, homemade ice cream can be a bit icy. If I’m going to go to the trouble to make something from scratch, I want it to taste better than what I can buy from a store, and this does.

Peppermint Ice Cream

Peppermint Ice Cream Recipe

Print
  • Yield: Makes 1 1/2 quarts.

Ingredients

  • 2 1/2 cups heavy cream
  • 1 1/2 cups whole milk
  • 8 large egg yolks
  • 3/4 cup sugar
  • 1/4 teaspoon salt
  • 2 teaspoons peppermint extract
  • 1/2 cup crushed candy canes or hard peppermint candy

Method

Special equipment needed

An ice cream maker or a KitchenAid mixer with an ice cream attachment

1 Warm the milk, sugar, and salt in a medium saucepan. Make sure the sugar and salt completely dissolve.

peppermint-icecream-1.jpg

2 Pour the cream into a metal bowl set in a larger bowl of ice and set a medium-mesh sieve on top.

peppermint-icecream-2.jpg

3 In a separate bowl, whisk together the egg yolks. Slowly pour the warm milk into the egg yolks, whisking constantly, then scrape the warmed egg yolks back into the saucepan.

peppermint-icecream-3.jpg

4 Stir the mixture constantly over medium heat with a wooden or heatproof rubber spatula, scraping the bottom as you stir, until the mixture thickens and coats the spatula, about 5-7 minutes.

peppermint-icecream-4.jpg

5 Pour the custard through the strainer and stir it into the cream. Then stir until cool over the ice bath. Chill mixture thoroughly in the refrigerator.

6 One the mixture is thoroughly chilled, add peppermint extract, a 1/4 teaspoon at a time, tasting the mixture after each addition, until you reach the desired level of peppermintiness. (Different peppermint extracts vary in strength. I used 2 teaspoons of McCormick peppermint extract, which was just the right amount for our taste.)

7 Once chilled, freeze in your ice cream maker according to the manufacturer's instructions.

peppermint-icecream-5.jpg

8 Once the ice cream has been formed in the ice cream maker, it will be fairly soft. Fold in the crushed peppermint candy. Put in an airtight plastic container and place in the freezer for at least an hour, preferably several hours. If it has been frozen for more than a day, you may need to let it sit at room temperature for a few minutes to soften it before serving.

Hello! All photos and content are copyright protected. Please do not use our photos without prior written permission. If you wish to republish this recipe, please rewrite the recipe in your own unique words and link back to Peppermint Ice Cream on Simply Recipes. Thank you!

Print

If you make this recipe, snap a pic and hashtag it #simplyrecipes — We love to see your creations on Instagram, Facebook, & Twitter!

Showing 4 of 35 Comments

  • Polly

    This is really a general question, but as the situation arose yesterday while making this ice cream (which I have made many times…a great recipe) I’m posting it here. Almost all of the eggs in the carton had double yolks! I ended up using 6 doubles, but it seems a little more “eggy” than usual. I was wondering if there is a general rule about this in cooking and baking. Thanks.

  • Elizabeth

    This was extraordinarily good! Peppermint ice cream is my favorite but it’s so hard to find outside of winter. I’m so, so happy that now I can make it anytime. I couldn’t believe how good this was. Thank you so much for sharing!

  • Tami

    Would this make ice cream that would be the right consistency to use in ice cream sandwiches? I’d like to make peppermint ice cream sandwiches with chocolate cookies using homemade ice cream but can’t seem to find the right consistency of ice cream to be used without melting all over before the sandwich can be eaten.

    Would greatly appreciate any ideas/advice!

  • Adrienne

    I made this with kitchen aide today but two things. First it tasted very custardy, eggy! And the texture was fluffy, might because I whipped it to fast with my ice creamer maker. Still looking for a good recipe!!!

  • Mike Avery

    A wonderful recipe! We’ve made it twice already, and it got even better. A co-worker just swooned! She’s having her husband make some for her.

    Thank you for sharing this recipe!

    Barrie – there are lots of freezer issues short of needed a new compressor. For best efficiency, you should clean the coils on your refrigerator or freezer several times a year. Virtually no one does. Some older systems tend to leak refrigerant (freon), and a recharge can help. Some just need to be turned down to a lower temperature. However, if your food is frozen solid, it should be safe for extended periods of time.

    Mike

View More Comments / Leave a Comment