Refreshing Creamy Peppermint Ice (Printable Version)

Creamy peppermint frozen dessert featuring crushed candies for a refreshing twist.

# What You'll Need:

→ Dairy

01 - 2 cups heavy cream
02 - 1 cup whole milk

→ Eggs

03 - 4 large egg yolks

→ Sweeteners

04 - 3/4 cup granulated sugar

→ Flavorings

05 - 1 1/2 teaspoons pure peppermint extract
06 - 1 teaspoon vanilla extract
07 - Pinch of salt

→ Add-ins

08 - 1/2 cup crushed peppermint candies or candy canes

# How to Make It:

01 - Combine heavy cream and whole milk in a medium saucepan. Heat over medium until steaming but not boiling.
02 - Whisk egg yolks and granulated sugar in a bowl until pale and slightly thickened.
03 - Gradually whisk 1/2 cup of the hot cream mixture into the egg yolk mixture to temper. Then whisk tempered yolks back into saucepan with remaining cream.
04 - Cook over medium-low heat, stirring constantly with a wooden spoon, until mixture thickens enough to coat the back of the spoon at 170–175°F (77–80°C). Avoid boiling.
05 - Remove saucepan from heat. Stir in peppermint extract, vanilla extract, and salt.
06 - Pass custard through a fine-mesh sieve into a clean bowl. Cool to room temperature, cover, and refrigerate at least 2 hours.
07 - Churn chilled custard in an ice cream maker according to manufacturer’s instructions.
08 - In the final moments of churning, incorporate the crushed peppermint candies.
09 - Transfer to a lidded container and freeze until firm, approximately 4 hours.
10 - Allow ice cream to soften at room temperature for 5 to 10 minutes before scooping and serving.

# Expert Insights:

01 -
  • The custard base is silky enough to let the peppermint sing without any artificial aftertaste.
  • Those crunchy candy bits stay crisp even after freezing, giving every spoonful a surprise.
  • It works just as well after a heavy December dinner as it does on a hot July porch.
02 -
  • Do not skip tempering the eggs or you will end up with sweet scrambled eggs instead of custard.
  • Chill the custard completely before churning or the ice cream will turn icy instead of creamy.
  • Add the candy pieces at the very end or they will dissolve and turn the base pink and gritty.
03 -
  • Freeze your ice cream container ahead of time so the freshly churned ice cream firms up faster and stays creamier.
  • Use a candy thermometer to watch the custard—pulling it off at exactly 175 degrees gives you the thickest, silkiest base.
  • Crush the candies inside a sealed plastic bag with a rolling pin instead of a food processor so you get varied textures instead of powder.

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