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Peppermint Ice Cream Recipe
Peppermint Ice Cream Recipe photo by Taste of Home

Peppermint Ice Cream Recipe

Read Reviews (2)
5 2
Publisher Photo
With flecks of peppermint candy, this ice cream is perfect for the holidays. —Berneice Metcalf, Leavenworth, Washington
TOTAL TIME: Prep: 15 min. + chilling Process: 20 min/batch. + freezing
MAKES:8 servings
TOTAL TIME: Prep: 15 min. + chilling Process: 20 min/batch. + freezing
MAKES: 8 servings

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

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.

Directions

  1. 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.
  2. 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

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.

Reviews for Peppermint Ice Cream(2)

AVERAGE RATING
   (2)
RATING DISTRIBUTION
5 Star
 (2)
4 Star
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MY REVIEW
Reviewed Jan. 13, 2013

Very creamy and delicious!!!

MY REVIEW
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!!!!!

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