Go Back
–+ servings
bowl of homemade peppermint stick ice cream with candy canes

Peppermint Ice Cream

Kara
Extra creamy custard based peppermint ice cream made with melted candy cane bits.
4.50 from 2 votes
Print Recipe Pin Recipe
Prep Time 45 minutes
Additional Time 3 hours
Total Time 3 hours 45 minutes
Course Dessert: Frozen
Cuisine American
Servings 6 servings
Calories 446 kcal

Ingredients
  

  • 1 ½ cup milk
  • 4 egg yolks
  • ¾ cup sugar
  • ⅛ tsp salt
  • 2 cups heavy cream
  • 2 tsp vanilla extract
  • ½ tsp peppermint extract
  • 1 cup of crushed peppermint candies divided (12 candy canes, or a 5.7 ounce box)

Instructions
 

  • Whisk milk, yolks, sugar, and salt in a saucepan till smooth.
  • Cook over medium heat, stirring constantly, till mixture just starts to come to a boil.
  • Remove from heat and chill. (I place the pan in an ice bath to speed the process.)
  • If desired, pour mixture through a fine meshed strainer to remove any lumps.
  • Add cream, vanilla, extract, and 3/4 cup of the crushed candies.
  • Chill for several hours or overnight.
  • Freeze in ice cream freezer according to manufacturer’s instructions.
  • Place in freezer for about 2-3 hours to "ripen". Serve with remaining crushed candies sprinkled on top of the ice cream.

Notes

  • For a more pronounced peppermint flavor, feel free to add more peppermint extract.
  • If you want your ice cream to have chunks of candy in it, you can add the crushed candy canes during the last minute or two of the churning process.

Nutrition

Serving: 1gCalories: 446kcalCarbohydrates: 31gProtein: 6gFat: 34gSaturated Fat: 21gPolyunsaturated Fat: 2gMonounsaturated Fat: 9gCholesterol: 227mgSodium: 99mgPotassium: 183mgSugar: 30gVitamin A: 1438IUVitamin C: 0.5mgCalcium: 143mgIron: 0.4mg
Tried this recipe?Let us know how it was!