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Peppermint Ice Cream

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. + freezing
  • Makes
    1 quart

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

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