Peppermint Ice Cream Recipe

Nutrition Facts

  • One serving:
  • (1/2 cup)
  • Calories:
  • 417
  • Fat:
  • 29 g
  • Saturated Fat:
  • 17 g
  • Cholesterol:
  • 210 mg
  • Sodium:
  • 127 mg
  • Carbohydrate:
  • 33 g
  • Fiber:
  • 0 g
  • Protein:
  • 4 g


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Peppermint Ice Cream

Taste of Home's Holiday & Celebrations Cookbook
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With flecks of peppermint candy, this ice cream is perfect for the holidays. —Berneice Metcalf, Leavenworth, Washington

SERVINGS: 8

CATEGORY: Dessert

METHOD: Freezer

TIME: Prep: 15 min. + chilling Freeze: 30 min. + freezing

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.


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