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Peppermint Ice Cream Recipe

Peppermint Ice Cream Recipe photo by Taste of Home

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With flecks of peppermint candy, this ice cream is perfect for the holidays. —Berneice Metcalf, Leavenworth, Washington

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Peppermint Ice Cream Recipe

Prep: 15 min. + chilling Process: 20 min/batch. + freezing

Yield: 8 Servings

15 20 35

Ingredients

1-1/2 cups half-and-half cream
3/4 cup sugar
1/4 teaspoon salt
4 egg yolks
2 cups heavy whipping cream
4-1/2 to 6 teaspoons vanilla extract
1 to 1-1/4 cups crushed peppermint candy

Directions

In a large saucepan, heat cream (half-and-half) to 175°; stir in sugar and salt until dissolved. Whisk a small amount of the hot mixture into the eggs. Return all to the pan, whisking constantly. Cook and stir over low heat until mixture reaches at least 160° and coats the back of a metal spoon. Remove from the heat. Cool quickly by placing pan in a bowl of ice water; stir for 2 minutes. Stir in whipping cream and vanilla. Press plastic wrap onto surface of custard. Refrigerate for several hours or overnight.
Fill cylinder of ice cream freezer two-thirds full; freeze according to the manufacturer’s directions. Refrigerate remaining mixture until ready to freeze. When ice cream is frozen, transfer to a freezer container; stir in peppermint candy. Freeze for 2-4 hours before serving. Yield: 1 quart.

Nutritional Facts 1 serving (1/2 cup) equals 417 calories, 29 g fat (17 g saturated fat), 210 mg cholesterol, 127 mg sodium, 33 g carbohydrate, 0 fiber, 4 g protein.

Originally published as Peppermint Ice Cream in Taste of Home's Holiday & Celebrations Cookbook Annual 2002, p70

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Peppermint Ice Cream

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Reviewed on Jan. 13, 2013 by Kichler073

Very creamy and delicious!!!

Reviewed on Jan. 24, 2011 by NevadaRose

This is absolutely wonderful. Creamy, smooth and stays soft enough to easily scoop out - but I just ate it out of the freezer bowl. Plan on making another batch tonight!!!!!