Peppermint Ice Cream Recipe

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

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Publisher Photo
With flecks of peppermint candy, this ice cream is perfect for the holidays. —Berneice Metcalf, Leavenworth, Washington
MAKES:
8 servings
TOTAL TIME:
Prep: 15 min. + chilling Process: 20 min. + freezing
MAKES:
8 servings
TOTAL TIME:
Prep: 15 min. + chilling Process: 20 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 half-and-half cream 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 over low heat until mixture is just thick enough to coat a metal spoon and a thermometer reads at least 160°, stirring constantly. Do not allow to boil. Remove from heat immediately.
Quickly transfer to a large bowl; place bowl in a pan of ice water. Stir gently and occasionally for 2 minutes. Stir in cream and vanilla. Press plastic wrap onto surface of custard. Refrigerate several hours or overnight.
Fill cylinder of ice cream freezer; freeze according to the manufacturer’s directions. Transfer ice cream to freezer containers, allowing headspace for expansion. For each batch, stir in some of the peppermint candy. Freeze 2-4 hours or until firm.
Yield: 1 quart.
Originally published as Peppermint Ice Cream in Holiday & Celebrations Cookbook 2002 , p70

Nutritional Facts

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

  • 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
  1. In a large saucepan, heat half-and-half cream 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 over low heat until mixture is just thick enough to coat a metal spoon and a thermometer reads at least 160°, stirring constantly. Do not allow to boil. Remove from heat immediately.
  2. Quickly transfer to a large bowl; place bowl in a pan of ice water. Stir gently and occasionally for 2 minutes. Stir in cream and vanilla. Press plastic wrap onto surface of custard. Refrigerate several hours or overnight.
  3. Fill cylinder of ice cream freezer; freeze according to the manufacturer’s directions. Transfer ice cream to freezer containers, allowing headspace for expansion. For each batch, stir in some of the peppermint candy. Freeze 2-4 hours or until firm.
  4. Yield: 1 quart.
Originally published as Peppermint Ice Cream in Holiday & Celebrations Cookbook 2002 , p70

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Reviews forPeppermint Ice Cream

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Kichler073 User ID: 32326 54208
Reviewed Jan. 13, 2013

"Very creamy and delicious!!!"

MY REVIEW
NevadaRose User ID: 4283670 133885
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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