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1 Warm the milk, sugar, and salt in a medium saucepan. Make sure the sugar and salt completely dissolve.
2 Prepare ice bath: Pour the cream into a metal bowl set in a larger bowl of ice and set a medium-mesh sieve on top.
3 Temper egg yolks: In a separate bowl, whisk together the egg yolks. Slowly pour the warm milk into the egg yolks, whisking constantly, then scrape the warmed egg yolks back into the saucepan.
4 Heat custard until thick: Stir the mixture constantly over medium heat with a wooden or heatproof rubber spatula, scraping the bottom as you stir, until the mixture thickens and coats the spoon, about 5-7 minutes.
5 Strain over ice bath, chill: Pour the custard through the strainer and stir it into the cream. Then stir until cool over the ice bath. Chill mixture thoroughly in the refrigerator.
6 Add peppermint extract: One the mixture is thoroughly chilled, add peppermint extract, a 1/4 teaspoon at a time, tasting the mixture after each addition, until you reach the desired level of pepperminty-ness. (Different peppermint extracts vary in strength. I used 2 teaspoons of McCormick peppermint extract, which was just the right amount for our taste.)
7 Process in ice cream maker: Once chilled, process in your ice cream maker according to the manufacturer's instructions.
8 Fold in crush peppermint candy: Once the ice cream has been formed in the ice cream maker, it will be fairly soft. Fold in the crushed peppermint candy. Put in an airtight plastic container and place in the freezer for at least an hour, preferably several hours. If it has been frozen for more than a day, you may need to let it sit at room temperature for a few minutes to soften it before serving.
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Homemade Peppermint Ice Cream
I love pink peppermint ice cream. I buy it throughout the year when I can find it, but it’s more prominent in stores at Christmastime. I didn’t want to wait for Christmas to have it, so I made my own. It’s fabulous, if I do say so myself. I’ve made it three times, and each time it’s been polished off by the family. Don’t worry, I got my fair share too. -)
I found a couple of recipes on the net, but ended up developing my own using the sweetened condensed milk, cream and milk formula I’ve used in a couple other recipes. Pink peppermint ice cream isn’t much different than mint chocolate chip ice cream. There are basically 2 major differences. The mix-ins (peppermint candies as opposed to chocolate) and the amount of vanilla that’s added to the mix. The amount of vanilla makes a huge difference in the flavor.
The only thing I did differently the second time around was the crush the peppermint up a little more. I had some pretty big chunks in the first batch (as pictured below), it was better with smaller pieces in my opinion. This is now a permanent recipe in my collection!
You can use candy canes or those little round peppermint candies, commonly known as Starlight Mints. Put them in a plastic zipper gallon bag and squeeze out the air. Zip it shut and crush the candy with a meat mallet or hammer.
Hint: If you’re looking for something else that’s fun to make from starlight mints or candy canes, try this Peppermint Oreo Popcorn Bark!
Sorry, I didn’t count how many candies, but you’ll need around 15 or so candy canes or a couple handfuls of the round candies. Just crush until you have a cup’s worth. If you happen to remember, leave me a comment with how many it took to get to a cup. I’ll update this next time I make it.
You’ll add the crushed candies a few minutes before turning off your ice cream maker. Then freeze!
- 1 cup granulated sugar
- 2 cups heavy whipping cream
- 2 cups half & half
- 1 tablespoon pure vanilla extract
- 1 pinch sea salt
- 1/2 cup crushed peppermint candy canes (plus more for serving)
In a large bowl, whisk together the sugar, heavy cream, half & half and the vanilla and salt until the sugar is dissolved completely.
Cover and refrigerate for 1 to 2 hours.
Once chilled, pour the ice cream base into your ice cream maker and blend until thick following the manufacturer's instructions.
Stir in the 1/2 cup of crushed peppermint candy canes, by hand and using a rubber spatula to mix. Transfer ice cream to a freezer-safe container and freeze for 4 hours or overnight.
Serve with extra crushed candy canes over top, if desired.
Peppermint Ice Cream Recipe
Peppermint ice cream is a favorite Christmas ice cream flavor everywhere. With this easy recipe, you’ll be bringing delicious ice cream home for the holidays!
Top with whipped cream for a little more indulgence.
For a little extra flavor and pizazz, you can mix chocolate sticks into the ice cream as well…Who ever said that ice cream wasn’t for the winter?
Adding the Peppermint
For this recipe, you’re going to need to crush peppermint candies.
You can use round peppermint candies or candy canes. Either will work just fine.
How To Crush Peppermint
You can crush the peppermint candies in one of two ways.
With a Food Processor
Simply put your candies in the food processor and pulse on and off until candies get to the desired size.
If you don’t have a food processor, you can crush the candies manually.
Place candies in a seal-able plastic bag. Remove the air and seal.
To crush the candy, you can use a rolling pin or mallet. If you don’t have that, an iron skillet or a hammer would work as well.
Pound the candies with your chosen “crushing tool,” until candies are crushed to your desired size.
Size of Crushed Pieces
Depending on what texture you like, you can grind the peppermint candies up almost to powder or you can coarsely crush them for peppermint chunks in your ice cream.
If you choose to leave the peppermint more coarse, just be sure that the chunks aren’t too big or they may hurt your ice cream maker.
Scoop out ice cream into festive bowls and place either a long chocolate stick or a candy cane into the ice cream in each bowl.
- 30 cream-filled chocolate sandwich cookies (such as Oreo®)
- ½ cup butter
- 2 cups confectioners' sugar
- 9 tablespoons unsweetened cocoa powder
- 1 tablespoon vegetable oil
- 2 eggs, beaten
- ½ gallon peppermint ice cream
In batches of 5 cookies at a time, pulverize the cookies in a blender until fine. Set the last batch of 5 crumbled cookies aside place the remaining cookies into the bottom of a 9x13-inch pan, and smooth into a crust.
Melt butter in a saucepan over low heat, and stir in the confectioners' sugar, cocoa, and vegetable oil into a smooth mixture. Pour in the beaten eggs, and whisk constantly until the mixture is hot (do not boil) and thickened to a fudgy consistency, about 5 minutes. Pour the thickened fudge over the crushed cookie crust, smooth into a layer, and freeze cake at least 30 minutes.
Set the peppermint ice cream out to soften for about 10 minutes. Cut the softened ice cream into slices, and place the ice cream slices over the fudge filling. Smooth the ice cream out into an even layer, and sprinkle reserved crushed cookies on top for garnish. Freeze the dessert for 1 to 2 hours before serving.
Fresh Peppermint Ice Cream Recipe
A fresh peppermint ice cream recipe is perfect any time of the year – in the middle of summer or just around Christmas time.
Variations of This Favorite Flavor
Peppermint ice cream can be made several different ways – with extract (perfect all year round), peppermint candies (perfect for Christmas time), or with fresh peppermint (perfect for the summer).
Using peppermint extract to make this flavor is simple quick and easy. If you would like a fast way to make this ice cream, check out our Mint Chocolate Chip Ice Cream. You can omit the chocolate if you’d like.
Creating a peppermint flavor can also be achieved by using peppermint candies in a vanilla ice cream. This is a quick and easy recipe and creates a festive Christmas ice cream. For more information, check out our Peppermint Ice Cream.
If you’d like to create the peppermint flavor naturally and on your own, than you’ll want to use fresh peppermint. And for that, my friend, you are in the right spot. For a recipe using fresh peppermint from your garden – read on and enjoy!
When choosing mint sprigs from your garden, store, or farmer’s market, your going to want to choose ones whose leaves look fresh and healthy.
Don’t choose ones whose leaves are limp or wilting.
Smell the leaves. You should easily be able to smell that delicious minty flavor.
If you have any left over mint sprigs, don’t store them bundled with the rubber band they may have come with.
Allow them to lie loose, very lightly wrapped in a barely damp paper towel. Don’t wrap tight.
BEST PEPPERMINT ICE CREAM
I&rsquove tried other recipes for candy cane ice cream that just call for stirring together the ingredients and pouring them in an ice cream maker. They were good, but this recipe is AMAZING!
Four egg yolks in the custard not only give the ice cream a silky smooth texture, they also keep it from freezing too hard. It is smooth and creamy and scoops up perfectly, even after several days in the freezer.
By the time I got around to taking photos, my peppermint stick ice cream had been in the freezer for almost a week, and I just took it out and scooped it directly into my dish. No defrosting, no thawing on the counter, no waiting. Perfect!
Crushed candy canes (or starlight mints) not only add a sweet mint flavor to the ice cream, they also give it a pale pink color. Sprinkling it with crushed candy canes makes it so pretty!
Trust me, it is better than any store bought ice cream out there!
If you love homemade ice cream, this pink peppermint ice cream is a must try recipe. It&rsquos cool, creamy, and so refreshing. I&rsquove even had people who don&rsquot like candy canes tell me how much they love it!
(To skip my tips and tricks and just see the full recipe card, scroll to the bottom of the post.)
How to Make Peppermint Ice Cream with Marshmallow
As you may know, making ice cream is a bit of a process and, while it's not difficult (I promise!), it requires a bit of patience since it needs time to chill at two different stages. I'm pretty sure that making lots of ice cream is what has taught me the art of patience.
And the reward is so sweet with this peppermint ice cream.
To start, heat the cream, milk, and sugar in a medium saucepan over medium heat and stir until the sugar dissolves and the mixture is hot, but not boiling.
In a small, heat-resistant bowl, whisk the egg yolks (make sure you save one of the whites of the eggs&hellip you'll need it for the fluff!). Slowly pour half the heated milk mixture into the bowl with the egg yolks, whisking the entire time.
Then pour the egg yolk mixture back into the saucepan with the rest of the milk, continuing to whisk. This is done to "temper" the eggs, so you're not just adding them into a bunch of hot liquid and cooking them.
Now, cook the mixture over medium-heat until the mixture begins to thicken and coats the back of a wooden spoon, about 5-7 minutes. Then strain the mixture into a heat-resistant bowl.
Cover the bowl with plastic wrap and refrigerate until very cold. I recommend refrigerating for at least 4 hours, though I often do it overnight.
While the peppermint ice cream mixture is cooling, you can get started on the homemade marshmallow fluff. If you've never made your own fluff before, get excited because it's SO easy!
In the bowl of an electric mixer, beat together the egg white, corn syrup, and salt on high-speed for about 4-5 minutes, until it's nice and thickened and turns white.
Now, mix in the confectioners' sugar, vanilla, and cream of tartar on low-speed until combined.
The marshmallow fluff should stay good in your fridge for about 10 days, so just pop it in there until you're ready to use it in your ice cream.
Once your milk/cream mixture is sufficiently cold, you're ready to make ice cream the old fashioned way. Er, with an electric ice cream maker. If you're looking for a good one, I highly recommend the KitchenAid Ice Cream Maker Attachment (affiliate link).
I've made hundreds of batches of ice cream in mine and it works like a charm every time.
Before you pour the mixture into your ice cream maker, stir the peppermint extract in. Then freeze in your ice cream maker, according to manufacturer's instructions.
When the ice cream is almost done processing, add in marshmallow fluff and crushed candy canes. Crushing candy canes is one of my most-hated kitchen tasks, but it's so worth it for this peppermint ice cream!
Now, pop your ice cream into airtight containers and put them in the freezer, for another 4 hours hours. Told ya it was all about patience.
I served up a huge bowl of peppermint ice cream with some extra candy cane crumbles on top.
If I was going to go through the work of crushing up my candy canes manually, I was going to enjoy them, darn it.
The marshmallow makes this ice cream a bit softer than the typical homemade ice cream, but there's something so wonderful about this. It's smooth and creamy, almost like silk.
Is that a weird way to describe ice cream? I don't even care.
The peppermint taste is like whoa. Which is exactly how I like it. Christmas in a bowl! But seriously, the ice cream doesn't have an overpowering peppermint flavor, but it's definitely there. Along with a little bit of crunch from the crushed candy canes.
If you generally leave cookies out for Santa, I highly recommend leaving a bowl of this candy cane peppermint ice cream out for him instead. It could mean extra gifts!
Of course, you may want to simply write Santa a note letting him know this is waiting for him in the freezer&hellip Otherwise it could just be a big bowl of soup by the time he arrives. A delicious bowl of soup, but still.
You know, I'm actually really sad that Thanksgiving was so late this year. It doesn't feel like there's enough time to truly feel the holiday spirit or to try all the holiday ice cream flavors I want to experiment with.
Instead of thinking of the time in "shopping days," I'm thinking of it in terms of "baking days" and "ice cream making days" and there just aren't enough left! That may be a sign I'm getting old.
But for now, I'm happy I have a quart of this in the freezer. Peppermint ice cream is one thing, but peppermint ice cream with marshmallow is a whole different ballgame. Johnny Mathis would be proud.
What's your favorite holiday flavored ice cream?
If you're looking for more fun holiday ice creams, try my Triple Gingerbread Ice Cream or my Sweet Potato Ice Cream. I also really want to try this Cranberry Ice Cream from The View From Great Island!
Peppermint Ice Cream with Fresh Mint
Use fresh mint from your garden to make this homemade peppermint ice cream recipe. It’s bursting with flavor, and looks gorgeous when you scoop it up.
- Author:Erin Huffstetler, myfrugalhome.com
- Prep Time: 30 minutes
- Total Time: 30 minutes
- Yield: 1 quart 1 x
- Category: Desserts
- Method: Ice Cream Maker
- Cuisine: American
- A batch of your favorite vanilla ice cream base (here’s my ice cream maker vanilla base and here’s my no-churn vanilla base)
- A handful of fresh peppermint
- 2 tsp peppermint extract or 1/4 to 1/2 tsp peppermint oil
Make a batch of vanilla ice cream base, but replace the vanilla extract called for with 2 tsp of peppermint extract or 1/4 to 1/2 tsp of peppermint oil.
Remove any large stems then, finely mince the peppermint leaves.
Add the peppermint to your base.
Churn in an ice cream maker.
Enjoy your peppermint ice cream right away or place it in the freezer to allow it to harden further.
Variation: Add one cup of mini chocolate chips for mint chocolate chip ice cream.
Nutrition Facts are based on using my ice cream maker vanilla base.
This peppermint bark made with fresh mint is another fun and unexpected use for the peppermint in your garden.
- Cooking spray
- 3/4 cup unsweetened cocoa
- 3/4 cup boiling water
- 6 tablespoons butter, melted
- 1 cup packed dark brown sugar
- 1/2 cup granulated sugar
- 3/4 cup egg substitute
- 1 1/2 cups all-purpose flour (about 6 3/4 ounces)
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 2 teaspoons vanilla extract
- 3 cups low-fat peppermint ice cream (such as Edy's/Dreyer's Slow-Churned Light), softened
- 3 cups frozen fat-free whipped topping, thawed
- 1/8 teaspoon peppermint extract
- 8 peppermint candies, crushed
Coat 2 (8-inch) round cake pans with cooking spray. Line bottom of each pan with wax paper.
Combine cocoa, water, and butter, stirring with a whisk until blended. Cool.
Combine sugars in a large bowl, stirring well until blended. Add egg substitute beat 2 minutes or until light and creamy. Add cocoa mixture, and beat for 1 minute.
Lightly spoon flour into dry measuring cups level with a knife. Combine flour, baking powder, baking soda, and salt. Gradually add flour mixture to bowl beat for 1 minute or until blended. Stir in vanilla. Pour batter into prepared pans. Bake at 350° for 28 minutes or until a wooden pick inserted in center comes out clean. Cool in pans 10 minutes on a wire rack. Remove from pans. Wrap in plastic wrap, and freeze for 2 hours or until slightly frozen.
Spread ice cream in an 8-inch round cake pan lined with plastic wrap. Cover and freeze 4 hours or until firm.
To assemble cake, place one cake layer, bottom side up, on a cake pedestal. Remove ice cream layer from freezer remove plastic wrap. Place ice cream layer, bottom side up, on top of cake layer. Top with remaining cake layer.
Combine whipped topping and peppermint extract, and stir until blended. Spread frosting over top and sides of cake. Sprinkle with crushed peppermints. Freeze until ready to serve. Let cake stand at room temperature 10 minutes before slicing.
Best way to separate eggs? You can easily use your hand to catch the yolk and separate it that way. Try to catch it with soft hands so that the yolk doesn’t crack! You could also crack the egg into a slotted spoon because the egg whites would run through the slots and you would have the yolk nice and safe on the spoon.
Substitution for corn syrup? Agave syrup, brown rice syrup, cane syrup or honey would be good substitutions.
Additions: You can try adding the following to your mixture at the same time you add the crushed peppermint.
- White chocolate chunks
- Crushed peppermint oreos
- Food coloring ( Some peppermint recipes have you dye the mixture a pink color to look more “peppermint-y”)
STORE your ice cream in an airtight container in the freezer. It will taste best within the first two weeks.
This homemade peppermint stick ice cream will disappear fast. It’s creamy, pepperminty and perfect for the season. You’ll be churning up this sweet treat all winter long!