Nana's Famous Peppermint Ice Cream Recipe
User Reviews
5
Nana's Famous Peppermint Ice Cream Recipe
Description
This peppermint ice cream recipe combines high-fat dairy—heavy cream and half-and-half—with sugar, vanilla, and peppermint extract to create a smooth, creamy frozen dessert. Candy canes are finely crushed and mixed into the base before churning to evenly disperse the peppermint flavor. Additional coarsely crushed candy canes are prepared in a separate batch to add textural contrast once the ice cream has churned.
The churning process freezes the mixture while incorporating air, resulting in a soft, creamy body with peppermint candy dispersed throughout. The fine candy cane pieces infuse the ice cream with mint flavor, while larger chunks provide a crunchy texture and bursts of sweetness. This ice cream is characteristically cool and refreshing, making it a classic holiday treat.
The recipe notes clarify the use of heavy whipping cream available near milk in stores and suggest using Starlight mints when candy canes are out of season, adapting the peppermint flavor accordingly.
Ingredients
- 6 cups heavy cream whipping
- 4 cups half-and-half
- 2 cups granulated sugar
- 1/4 teaspoon salt
- 1 tablespoon vanilla good quality
- 1/4 teaspoon peppermint extract
- 8 ounces Peppermint about 12-14 candy canes, finely crushed
- 1/3 to 1/2 cup Peppermint about 3-5 candy canes, coarsely crushed, additional
- ice for churning (if your ice cream maker requires it)
- rock salt for churning (if your ice cream maker requires it)
Instructions
- In a large bowl or the bowl of your ice cream maker, add heavy whipping cream, half-and-half, 2 cups sugar, 1/4 teaspoon salt, 1 tablespoon vanilla, and 1/4 teaspoon peppermint extract. Stir it together well until sugar is well incorporated.
- In a food processor or blender, finely crush about 12-14 full size candy canes. You want about 8 ounces of candy ground up pretty well. How many candy canes you use depends on what size they are.
- Add 8 ounces of finely crushed candy to the bowl with the cream. Stir well.
- While you have the food processor out, use it to coarsely crush another 3-5 candy canes. You want to get between 1/3 and 1/2 cup, how much you use is your preference. Crush them into small to medium chunks, the size that you might like to bite into when you're eating your ice cream later. Set aside. You won't need these coarsely crushed ones until after your ice cream is churned, I just didn't want you to clean out your food processor and then curse my name later when I told you to get it out again.
- Add the cream mixture to the bowl of your ice cream maker if you didn't mix it there in the first place. Churn ice cream according to your ice cream maker's instructions. Mine takes about 40 minutes. The ice cream should be thick and about the consistency of soft serve.
- Use a long spoon to stir in 1/3 or 1/2 cup coarsely crushed candy canes.
- Transfer the mixture to a large tupperware or baking dish with a lid. A 9x5 inch bread pan would work.
- Cover well and freeze for several hours, at least 3-5, but 8 hours is best, or overnight.
- Serve as is or with additional crushed candy canes! This ice cream is AMAZING when paired with Nana's Famous Fudge Brownies!
Notes
- Heavy whipping cream is found near milk and has about 35-38% fat content, contributing to creaminess.
- If candy canes are unavailable, Starlight mints from the candy aisle can be used as a substitute.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10Serving
Amount Per Serving
Calories 898 kcal
% Daily Value*
| Serving | 1g | |
| Calories | 898kcal | 45% |
| Carbohydrates | 77g | 26% |
| Protein | 6g | 12% |
| Fat | 64g | 98% |
| Saturated Fat | 40g | 200% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 18g | 90% |
| Cholesterol | 231mg | 77% |
| Potassium | 236mg | 5% |
| Sugar | 61g | 122% |
| Vitamin A | 2442IU | 49% |
| Vitamin C | 2mg | 2% |
| Calcium | 195mg | 20% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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