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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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

  • 4 egg yolks
  • 1-1/2 cups half-and-half cream
  • 3/4 cup sugar
  • 1/4 teaspoon salt
  • 2 cups whipping cream
  • 4-1/2 to 6 teaspoons vanilla extract
  • 1 to 1-1/4 cups crushed peppermint candy

Directions

In a heavy saucepan, whisk egg yolks, half-and-half, sugar and salt. Cook and stir over low heat until mixture reaches 160° and coats the back of a metal spoon. Remove from the heat. Place 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. (Refrigerate any remaining mixture until ready to freeze.) Freeze according to the manufacturer's directions. Stir in peppermint candy. Allow to ripen in ice cream freezer or firm up in the refrigerator 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

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

  • 4 egg yolks
  • 1-1/2 cups half-and-half cream
  • 3/4 cup sugar
  • 1/4 teaspoon salt
  • 2 cups whipping cream
  • 4-1/2 to 6 teaspoons vanilla extract
  • 1 to 1-1/4 cups crushed peppermint candy
  1. In a heavy saucepan, whisk egg yolks, half-and-half, sugar and salt. Cook and stir over low heat until mixture reaches 160° and coats the back of a metal spoon. Remove from the heat. Place 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. (Refrigerate any remaining mixture until ready to freeze.) Freeze according to the manufacturer's directions. Stir in peppermint candy. Allow to ripen in ice cream freezer or firm up in the refrigerator 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

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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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