Servings
Font
Back
Peppermint Ice Cream
5 from 9 votes

Peppermint Ice Cream

This festive pink Peppermint Ice Cream is a Christmas time favourite, featuring a rich egg custard base flavoured with peppermint extract and flecks crushed candy cane. The perfect dessert after a holiday meal!

Prep Time
10 mins
Cook Time
10 mins
Additional Time
6 hrs
Total Time
6 hrs 20 mins
Servings: 4
Calories: 342 kcal
Course: Dessert
Cuisine: American, Canadian

Ingredients

  • 250 ml heavy whipping cream cold, at least 36% milkfat
  • 4 egg yolk
  • 50 g granulated sugar
  • pinch salt fine sea salt
  • 125 ml milk whole
  • ½ teaspoon peppermint extract pure
  • ½ teaspoon vanilla extract optional
  • 2 tablespoon candy cane crushed, or peppermint candies

Instructions

    Cup of Yum
  1. Pour the cold heavy cream into a large bowl or jar. Set aside.
  2. Separate 4 egg yolks from the egg whites and place the egg yolks into a heat-safe bowl. (Refrigerate or freeze the egg whites for later use).
  3. In a bowl, whisk together the egg yolks with sugar, sea salt and set aside.
  4. Add the milk to a medium saucepan or pot and simmer over low heat until scalding hot.
  5. While whisking the egg mixture, gradually pour in the warmed milk (known as tempering the eggs).
  6. Pour the mixture back into the saucepan and cook over low-medium heat, until the custard thickens. When you can draw a line on the back of a spatula or wooden spoon, the ice cream mixture is ready.
  7. Remove pan from the heat and stir in peppermint extract (and vanilla extract, if using).
  8. Pour the ice cream mixture through a sieve into the cold heavy cream.
  9. Give the mixture a stir and cover with a lid/plastic wrap.
  10. Place into the refrigerator to chill for at least 6-8 hours, or overnight.
  11. The next day, churn the ice cream according to your ice cream manufacturer's instructions.
  12. In the last 5 minutes of churning, add in the crushed candy cane pieces.
  13. Transfer the churned ice cream to an airtight container and place into the freezer.
  14. Freeze the ice cream for at least 6-8 hours, or until firm.
  15. Sprinkle additional crushed peppermint candy cane pieces before serving, if desired.

Notes

  • Yield: a little over 1 pint.

Nutrition Information

Calories 342kcal (17%) Carbohydrates 17g (6%) Protein 6g (12%) Fat 29g (45%) Saturated Fat 17g (85%) Polyunsaturated Fat 2g (12%) Monounsaturated Fat 8g (40%) Cholesterol 269mg (90%) Sodium 38mg (2%) Potassium 129mg (3%) Sugar 16g (32%) Vitamin A 1236IU (25%) Vitamin C 0.4mg (0%) Calcium 105mg (11%) Iron 1mg (6%)

Nutrition Facts

Serving: 4 Serving

Amount Per Serving

Calories 342

% Daily Value*

Calories 342kcal 17%
Carbohydrates 17g 6%
Protein 6g 12%
Fat 29g 45%
Saturated Fat 17g 85%
Polyunsaturated Fat 2g 12%
Monounsaturated Fat 8g 40%
Cholesterol 269mg 90%
Sodium 38mg 2%
Potassium 129mg 3%
Sugar 16g 32%
Vitamin A 1236IU 25%
Vitamin C 0.4mg 0%
Calcium 105mg 11%
Iron 1mg 6%

* Percent Daily Values are based on a 2,000 calorie diet.