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This is my first time making ice cream and I think it worked quite well. I didn’t mess up the custard and the consistency is creamy and flavour generally yummy.
However, To make a second time, I find the taste slightly custard-y egg-y and a bit heavy. What could be good options for “lightening” this recipe? And What would be the result of reducing the number of egg yolks? Also, I recommend adding and tasting the peppermint flavoring until you are satisfied… I think I would have gone for more pepper-minty flavor- but that’s just me. I also added in small chunks of dark chocolate at the end. :)
Hi Caro, you can easily cut the eggs back from 8 to 6.
When I took the custard off the heat to pour through the strainer, it curdled and turned into custard scrambled eggs! What did I do wrong? Thanks!
Hi Beth, you just let it cook a little too long. That can happen. You may be able to save it if you put the whole mixture into a blender and purée the heck out of it.
Love this recipe. Wondering if honey could be substituted for the sugar?
Hi Norma, I haven’t tried substituting sugar with honey in an ice cream recipe, so I don’t know. If you try it, please let us know how it turns out for you!
It actually worked great. I used 1/2 cup of honey in place if the 3/4 cup sugar. I will use honey in all my ice cream from now on.
Good to know, thank you!
I followed the directions precisely, even using the KitchenAid attachment. After an hour, not one bit of solidification in the ice cream maker. I finally gave up when the ice cream maker reached room temperature… Very disappointed. I ended up just freezing the slop in a freezer. That wasn’t the experience I was hoping for.
Ice cream can be fiesty. Did you let it get cold in the fridge first? And layer rock salt and ice around the barrel? If the ice cubes are too big you could have problems getting the barrel cold enough. I have used this recipe many times with perfect results every time.
I wish I could have used rock salt and ice! But the KitchenAid attachment doesn’t work that way. It’s a pre-chilled, sealed bucket that I put in the freezer for 48 hours before attempting to make the ice cream.
It’s quite expensive, but if the freezing and churning don’t work right away, you have no way to extend the time with ice and salt since it doesn’t use brine.
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.
Hi Polly, I think you want to estimate the same amount of yolk mass as if they had been singles. So, you probably didn’t need to use all of those yolks. Maybe just the yolks from 4 of those eggs instead of 6 (assuming that the yolks in the double yolk eggs are a little smaller than yolks in single yolk eggs).
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!
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!
I have had a lot of luck just pouring the freshly made ice cream into a glass 9×13 dish. Freezing it over night and then I turned on the burner to my gas stove for a minute or two and then turned it off and set the frozen 9×13 dish of ice cream on the warm burner that is off for ten-15 minutes and then cut and served it the way cake would be served. I bet you could cut it in the exact size of the ice cream sandwich cookies and have those already frozen as well if you wanted? And plact the ice cream slice on the cookies? Good luck! Sound delicious! You may want to melt some white chocolate peppermint chocolates and sandwich that in with it?! Just a thought. ;)
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!!!
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.
Your freezer may need a new compressor, unless you have the temperature ratcheted down as far as it will go. I have had this same problem (although it sounds like it was worse for me) and was unable to make ice cream because my maker’s freezer bowl would not freeze completely–I could still hear liquid sloshing around after days, never mind 24 hours.
Your food may also not be safe to eat; I would call the repairperson right away and then potentially throw out any food that’s been in there for a long time as it may have spoiled. I wouldn’t worry about any recently frozen foods or ice cream you just made, though–eat it right away! Yum.
WOW Elise, thanks so much for sharing this great recipe! I have never made ice cream before, let alone one with a custard base, so when I had the opportunity to try out my mom’s cuisinart ice cream maker I had to test out my favorite flavor. Stumbled across your recipe for peppermint ice cream and I was stunned at the results. Like you said, if it’s going to be made from scratch it should taste better than the store bought kind. In the past I have had homemade ice cream that was a bit icy and watery, but this custard base gave me an amazing creamy consistency and a rich flavor. I overcooked the custard a bit, but by straining it it still tasted excellent! I can’t wait to try out more of your ice cream recipes using eggs.
I made this ice cream today with the ice cream maker stand-mixer attachment I got for christmas! It was really fabulous… however, it seemed to be loaded with butterfat, which left greasy deposits on the spoon, bowl, my teeth. This is bothersome to me. I have nothing against real fat, but I think it was too much of a good thing in this case. Could I lower the amount of heavy cream and increase the milk to make it a little less rich? Or perhaps the custard wasn’t smooth enough… I had a 15 month old hanging on my leg while I was trying to keep stirring it… it didn’t look grainy, but my attention divided at the time. I’m looking forward to trying more of the fabulous flavors on this website!
It shouldn’t have been grainy, nor should there be bits of fat. I think what you are describing is actually curdled eggs, which can happen when you don’t watch it super carefully. Sometimes you can fix this by running the mixture through a blender. ~Elise
Hi Elise. I made the ice cream on Sunday night and it was perfect while churning. It was exactly what I think it is supposed to be. Thick soft serve, luxurious. I scooped that out and put in a plastic container. After folding in candy cane crushed. I was expecting that to really get hard and it hasn’t. It is a bit harder than soft serve. Tastes great. I put the Freezer bowl back in freezer on Monday night after I had let it thaw out, cleaned and dried it. It is now Wednesday morning and the bowl still sloshes. It is not ready to make ice cream yet. So, it wasn’t right after the other. I made the mint batch only. It is a cusinart Ice 20. The bowl was initially frozen (I shook it and you could not hear the liquid), therefore I was able to churn the mint ice cream. How long does it take to freeze again after it has been used. Linda
Hi Linda, I am not an expert in ice cream makers, but I do have this model and the instructions say to freeze it for at least 24 hours before using again. As for why your bowl is taking longer to freeze, I haven’t a clue. But if your ice cream is also not getting harder, then I would look at your freezer temperature to make sure it is low enough, and there are no leaks in the freezer. Good luck! ~Elise
Elise. I need your help. I was all set to make yet another batch of your ice cream (different one) and my bowl is still sloshing with liquid. After I made the peppermint, I left it out the thaw, washed it and then dried it and put back in the freezer. How long does it take for it to get cold again (no sloshing) after you have used it? Upset. Also, how hard is the peppermint ice cream supposed to get in freezer. Mine seems a bit harder than soft serve, not what you call HARD.
Okay, 2 questions here. The first, regarding what I suppose is the ice cream machine bowl? The brand I have (Cuisinart) requires that you freeze it at least 24 hours. If you have this kind of ice cream maker, you can’t make two batches in a row of ice cream. On to the second question, the resulting ice cream will be a lot like soft serve. It will not be hard. You need to freeze it several hours in the freezer before it hardens up. The longer you keep in in the freezer, the harder it will be. ~Elise
Very very good. Comes out beautiful, I would, however put more pepperment extract or peppermint oil to make it more minty. I added a few drops of red food colouring, crushed candy canes. Did it with my white cuisinart ice cream maker. Thanks. Linda
Given that it’s Girl Scout Cookie season, in lieu of the crushed peppermint candies, I added 3/4 c. crushed thin mints. I love peppermint ice cream, and I also love thin mints, and it was doubly delicious!
Just made this last night and it was great!
Used a kitchen aid ice cream attachment.
If making it again, I’d be more careful with putting in the crushed candy canes. I put them in at 12 min of churning (out of 25), when the viscosity was good for supporting the candy. However, the candy got pretty much pulverized (seemingly dissolved) during the rest of the churning. It improved the flavor, but I had hoped for little chunks of candy cane in the ice cream.
Maybe hand-mix in the candy cane when almost done churning in the ice cream maker?
As the recipe indicates, you do not fold in the crushed candy cane until AFTER the ice cream has churned. ~Elise
I have the same question as Deb below–i think the “thick peppermint-y gooey ribbon paste” that runs GENEROUSLY through some peppermint ice creams takes “great” to “the ultimate” in peppermint ice cream! Elise, can you help?
Posted by: Deb on November 17, 2007 2:57 PM
WhoooHOOOOO! I’m hopping on the Band~Wagon of Peppermint Ice Cream Fanatics!!
I do have a question, though. How do you create a ribbon of pepperminty goo (think caramel or chocolate in other circumstances) to run throughout the ice cream to accompany the chips of broken candies? Being a newbie to homemade ice cream I thought it best to ask how to make it and at what stage to add it. Thanks!
No idea. ~Elise
Hello Elise, I googled peppermint ice cream and found your site! Both the recipe and the site look really good. My mom loves peppermint ice cream and I wanted to make some for her. Even with my limited experience with homemade icecream, I can tell your recipe will be great. Thanks.
I had never heard of Peppermint ice cream until my co-worker told me it was her favorite, but she could only get it this time of year and then it was gone until the next season. I love to cook and she doesn’t so I went on line and found this recipe. I brought it to work and I admit, it is very good ice cream, (strawberry is my favorite), and I’m sorry to say I’ve ruined my co-worker from eating store bought peppermint ice cream. She says it just isn’t the same, that this ice cream is creamy and infusued with flavor. I’m making her some for Thankgsgiving as a surprise. Love your website.