- 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
- 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.
Originally published as Peppermint Ice Cream in Taste of Home's Holiday & Celebrations Cookbook Annual 2002, p70
Reviews for Peppermint Ice Cream
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Reviewed Jan. 13, 2013
Very creamy and delicious!!!
Reviewed Jan. 24, 2011
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!!!!!