Peppermint Ice Cream

Peppermint Ice Cream is a delightful treat that brings the refreshing flavor of mint combined with the creamy richness of homemade ice cream. This recipe not only satisfies your sweet tooth but also evokes the nostalgic feelings of winter holidays, making it perfect for festive gatherings or cozy evenings on the couch. Whether you are a seasoned ice cream maker or trying your hand at making this classic dessert for the first time, this step-by-step guide will walk you through the process with ease.

Why You’ll Love This Recipe

The Peppermint Ice Cream recipe is as easy as it is delicious. With a short list of simple ingredients, you’ll find that preparing this treat is a breeze. It’s an excellent crowd-pleaser; everyone will love the refreshing taste that peppermint brings to the table. Plus, making ice cream at home allows you to enjoy a creamy dessert without artificial ingredients or preservatives. This dessert is not only a hit during the holiday season, but it’s also perfect any time you crave something cool and creamy!

Ingredients

To create your own peppermint ice cream, you’ll need the following ingredients that come together to provide an incredibly creamy, aromatic, and refreshing flavor:

2 cups heavy cream: The base of your ice cream, ensuring it’s rich and luscious.
1 cup whole milk: Adding to the creaminess while giving the ice cream a smooth texture.
3/4 cup granulated sugar: Sweetness essential for balancing the minty flavor.
1/4 tsp kosher salt: Enhancing the overall flavor profile.
6 large egg yolks: Creating a luxurious custard base that thickens beautifully.
1 tsp peppermint extract: The star ingredient, delivering that iconic minty flavor.
1 drop red food coloring (optional): A playful touch to enhance presentation.
1/4 cup crushed peppermints (from about 8 mini candy canes), plus more for sprinkling: Adding a delightful crunch and a pop of minty flavor in each bite.

Step-by-Step Directions

Heat the Mixture: In a medium saucepan over medium heat, combine the heavy cream, whole milk, granulated sugar, and kosher salt. Stir the mixture often until it begins to simmer at the edges, which will take about 5 to 7 minutes. Remove from heat to prevent overcooking.
Whisk Egg Yolks: In a medium bowl, whisk the egg yolks until smooth. This step is crucial for achieving a rich custard base.
Temper the Yolks: While whisking the egg yolks constantly, slowly ladle in about 1 cup of the hot milk mixture to temper the yolks. This will prevent them from scrambling when added to the hot liquid.
Combine and Cook: Pour the egg mixture back into the saucepan with the remaining milk mixture. Reduce the heat to medium-low. Stir constantly and cook until the mixture thickens enough to coat the back of a spoon, about 3 to 4 minutes.
Strain and Flavor: Pour the thickened mixture through a fine-mesh sieve into a large bowl to remove any cooked egg bits. Stir in the peppermint extract and, if desired, add a small drop of food coloring. Mix until well combined.
Chill the Custard: Refrigerate the mixture for at least 3 hours, or up to 12 hours, until it’s completely chilled.
Churn the Ice Cream: Once chilled, churn the custard in an ice cream maker according to the manufacturer’s instructions. When the mixture is thickened, add the crushed peppermints while the machine is running.
Serve or Store: Serve immediately for a soft-serve texture, or scrape the mixture into a loaf or baking pan for a firmer texture. Sprinkle with additional crushed peppermints, cover tightly, and freeze for at least 4 hours or up to 1 week.

Tips & Tricks

Ensure you whisk the egg yolks continuously while tempering to prevent any lumps.
For a more intense peppermint flavor, increase the peppermint extract slightly.
Make sure your ice cream maker is fully chilled before starting to churn for the best consistency.
Experiment by adding chocolate chips or swirls of chocolate fudge to elevate the flavor.

Serving Suggestions & Pairings

Peppermint Ice Cream is delightful on its own, but you can elevate your serving by topping it with hot fudge, a sprinkle of crushed peppermints, or a dollop of whipped cream. This ice cream pairs wonderfully with warm desserts like brownies or pie, offering a delicious contrast between cold and warm. It can also be served as a festive dessert at holiday gatherings, making it a go-to choice for special occasions.

Nutritional Information

A serving of Peppermint Ice Cream (approximately 1/2 cup) contains about 300 calories. While it’s considered a treat, it provides a good source of calcium and fat, essential for energy. Moderation is key! Enjoy it as an occasional indulgence, balancing it with nutritious meals throughout the day.

Storing Tips & Variations

Store your Peppermint Ice Cream in an airtight container in the freezer for best results. This will help maintain its creamy texture and prevent freezer burn. To make different varieties, consider swapping the peppermint extract for other flavors like vanilla or almond. You can also add different mix-ins, like crushed Oreo cookies or seasonal fruits like strawberries.

Conclusion

Creating your own Peppermint Ice Cream at home is a fulfilling experience that yields a delicious and crowd-pleasing dessert! The sensory journey of making the rich custard and the joy of churning it into a creamy delight is truly rewarding. We encourage you to try this recipe and share your experience. Whether it’s served at a festive gathering or a quiet evening at home, every scoop will remind you of the magic of homemade ice cream.

FAQs

Can I make this ice cream without an ice cream maker?
Yes! You can pour the mixture into a shallow dish and freeze it. Stir every 30 minutes for the first 2-3 hours to break up ice crystals.
How long will the ice cream last in the freezer?
Peppermint Ice Cream will last for up to 1 week when properly stored in an airtight container.
Can I use fresh peppermint instead of extract?
Yes, you can infuse the cream with fresh peppermint leaves by steeping them in the cream over low heat before straining.
What can I use instead of egg yolks for a vegan version?
You can replace egg yolks with silken tofu or a vegan custard base, but the texture will be slightly different.
Can I use low-fat milk instead of whole milk?
While you can substitute other types of milk, whole milk provides the creamy texture essential for ice cream, so the result may not be as rich.