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Candy Cane Ice Cream

Candy Cane Ice Cream
TOTAL TIME: Prep: 20 min. + chilling Process: 20 min. + freezing YIELD: 1 quart.


  • 1 cup milk
  • 1/2 cup honey
  • 1/8 teaspoon salt
  • 2 eggs, beaten
  • 2 cups heavy whipping cream
  • 2 teaspoons peppermint extract
  • 1/2 cup finely crushed peppermint candy


  • 1. In a large heavy saucepan, heat milk to 175°; stir in honey and salt until combined. 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.
  • 2. Remove from the heat. Cool quickly by placing pan in a bowl of ice water; stir for 2 minutes. Stir in whipping cream and extract. Press waxed paper onto surface of custard. Refrigerate for several hours or overnight.
  • 3. Fill cylinder of ice cream freezer two-thirds full; freeze according to the manufacturer's directions. Add candy the last 3 minutes of freezing. When ice cream is frozen, transfer to a freezer container; freeze for 2-4 hours before serving.

Nutrition Facts

1/2 cup: 334 calories, 24g fat (15g saturated fat), 137mg cholesterol, 92mg sodium, 26g carbohydrate (23g sugars, 0 fiber), 4g protein.


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