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Peppermint Ice Cream

 Peppermint Ice Cream
With flecks of peppermint candy, this ice cream is perfect for the holidays. —Berneice Metcalf, Leavenworth, Washington
8 ServingsPrep: 15 min. + chilling Process: 20 min/batch. + freezing


  • 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 McCormick® Pure Vanilla Extract
  • 1 to 1-1/4 cups crushed peppermint candy


  • 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 two-thirds full; freeze according
  • to the manufacturer’s directions. (Refrigerate any remaining mixture
  • until ready to freeze.) Transfer ice cream to freezer containers,
  • allowing headspace for expansion. For each batch, stir in some of

2 of 2

Peppermint Ice Cream (continued)

Directions (continued)

  • the peppermint candy. Freeze 2-4 hours or until firm.
  • 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.
Wine: Sweet White Wine: Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.