Homemade Peppermint Ice Cream - Extra Creamy
Homemade Peppermint Ice Cream uses basic ingredients like eggs, heavy cream, peppermint extract, and crushed peppermint candies to create the perfect peppermint ice cream recipe. It's loaded with vibrant peppermint flavor and has a creamy texture that tastes just like a candy cane in ice cream form. Perfect for Christmas or any time you're craving a minty, fresh, creamy treat.
Servings 12
Calories 235kcal
Equipment
Ingredients
- 1 cup whole milk
- 2 cups heavy cream
- ⅔ cup sugar
- ⅛ teaspoon salt
- 6 egg yolks
- 1 teaspoon vanilla
- ½ teaspoon peppermint extract
- ¼ cup crushed peppermint candy
Instructions
- Add milk, cream, ⅔ cups of sugar and salt to a saucepan over medium-low heat. Bring to a simmer and remove from the heat.
- Whisk the egg yolks together in a large measuring cup or bowl. Gradually add 1 tablespoon of the hot milk mixture to the egg yolks, whisking until combined. Continue slowly adding the warm milk until the egg mixture is warm. Then slowly add the warm eggs to the hot milk, whisking constantly until incorporated.
- Return to the heat and cook about 5 minutes until it is slightly thick and coats the back of a spoon. Pour it through a wire sieve into a bowl. Let it come to room temperature, about 1 hour. Refrigerate the custard for at least 4 hours or overnight.
- Process per the manufactures’ directions. It should take about 20 minutes to become soft serve ice cream. Add the crushed peppermint and let it process until they are incorporated. Pour it into a 4 cup container and cover with plastic wrap until firm.
Notes
- You can use candy canes or peppermint candies. If they are plain white candies, you won't get the pink color from the red candy canes.
- Make sure you let the custard cool before refrigerating.
