Refreshing Creamy Peppermint Ice

I was folding laundry on a January afternoon when the smell of peppermint tea reminded me I had a bag of leftover candy canes in the pantry. By evening, I'd crushed them into shards and stirred them into the smoothest custard I'd ever made. The ice cream that came out of the freezer that night tasted like winter itself—sharp, sweet, and impossibly clean.

I brought a pint to my neighbor who was recovering from surgery, and she told me later it was the first thing that tasted like joy in weeks. Sometimes a dessert is just a dessert, but sometimes it arrives exactly when someone needs to remember that small pleasures still exist. I keep a container in the freezer now, just in case.

Ingredients

• Heavy cream and whole milk: The combination gives you richness without feeling heavy, and the fat carries the peppermint flavor beautifully.
• Egg yolks: These transform the base into custard, adding body and a luxurious mouthfeel you cannot get from cream alone.
• Granulated sugar: It dissolves cleanly into the custard and lets the peppermint stay center stage.
• Peppermint extract: Use pure extract, not imitation—the difference is startling, especially once it is frozen.
• Vanilla extract: Just a teaspoon rounds out the sharpness and adds warmth beneath the cool mint.
• Salt: A pinch deepens every other flavor and keeps the sweetness from going flat.
• Crushed peppermint candies: I use candy canes left over from the holidays, sealed in a bag and smashed with a rolling pin until they are gravel-sized.

Instructions

Heat the dairy:

Combine the cream and milk in a saucepan over medium heat, stirring occasionally until steam rises and tiny bubbles form at the edges. Do not let it boil or a skin will form.

Whisk the yolks and sugar:

In a separate bowl, whisk the egg yolks and sugar together until the mixture turns pale yellow and slightly thick, almost like loose cake batter.

Temper the eggs:

Slowly pour about half a cup of the hot cream into the yolk mixture while whisking constantly—this warms the eggs gently so they do not scramble. Then whisk the tempered yolks back into the saucepan with the rest of the cream.

Cook the custard:

Stir constantly over medium-low heat with a wooden spoon, scraping the bottom and sides, until the custard thickens enough to coat the spoon and hold a line when you draw your finger across it. This takes patience, but rushing it will curdle the eggs.

Add the extracts:

Remove from heat and stir in the peppermint extract, vanilla, and salt. The custard will smell like a winter morning.

Strain and chill:

Pour the custard through a fine-mesh sieve into a clean bowl to catch any bits of cooked egg, then let it cool before covering and refrigerating for at least two hours.

Churn the ice cream:

Pour the chilled custard into your ice cream maker and churn according to the manufacturer's instructions until it looks like soft serve.

Fold in the candies:

In the last minute of churning, add the crushed peppermint so it gets evenly distributed without turning to dust.

Freeze until firm:

Transfer to a lidded container and freeze for at least four hours. Let it sit on the counter for five to ten minutes before scooping—it softens just enough to scoop cleanly.

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My daughter asked for this instead of birthday cake last year, and we served it in chilled bowls with hot fudge drizzled over the top. Watching her friends taste it for the first time—eyes going wide, then quiet—reminded me why I love making things from scratch. Some recipes do not need commentary, just second servings.

How to Store It

Keep the ice cream in an airtight container in the coldest part of your freezer, pressed with parchment paper directly on the surface to prevent ice crystals. It stays creamy for up to two weeks, though I have never had a batch last that long. If it gets too hard, let it sit out for a few minutes rather than microwaving it, which melts it unevenly.

Flavor Variations

Swap half the peppermint candies for mini chocolate chips if you want something closer to mint chocolate chip. A few drops of red food coloring stirred in with the extracts will give you a pale pink hue that looks festive without tasting artificial. I have also folded in crushed Oreos at the end for a cookies and cream version that my brother requests every Christmas.

Serving Suggestions

This ice cream is perfect on its own, but it also pairs beautifully with warm brownies or a slice of dark chocolate cake. I have served it alongside espresso for a grown-up dessert that feels elegant without any fuss. In the summer, I layer it with whipped cream and more crushed candy in tall glasses for an easy parfait that looks like I tried harder than I did.

• Top with hot fudge and whipped cream for a classic sundae.
• Sandwich between two chocolate cookies for homemade ice cream sandwiches.
• Serve in chilled bowls with a sprig of fresh mint for a restaurant-style finish.

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This is the kind of recipe that makes your freezer feel like a secret weapon. Keep a batch tucked away, and you will always have something special to offer when the moment calls for it.

Recipe Questions & Answers

→ How does peppermint extract affect the flavor?

Peppermint extract gives a cool, refreshing minty flavor that balances the creamy base, enhancing overall taste.

→ Can I substitute the peppermint candies with something else?

Yes, mini chocolate chips can replace half the candies to create a mint chocolate variation without losing texture.

→ What is the purpose of tempering the egg yolks?

Tempering the yolks prevents them from curdling when mixed with hot cream, ensuring a smooth and creamy custard base.

→ How do I achieve a smooth texture in this dessert?

Slow cooking the custard while stirring prevents lumps, and straining through a fine-mesh sieve refines the mixture before chilling and churning.

→ Is there an option to make this without an ice cream maker?

Yes, folding peppermint extract and candies into whipped sweetened condensed milk and freezing allows a no-churn alternative with similar flavor.