Peppermint Stick Ice Cream combines classic vanilla ice cream with peppermint sticks and extract. A holiday classic but delicious all year round too!
Course Dessert
Cuisine American
Keyword peppermint stick ice cream
Prep Time 30 minutesminutes
Cook Time 30 minutesminutes
Chill Time 2 hourshours
Total Time 3 hourshours
Servings 8servings
Calories 480kcal
Author Sue Ringsdorf
Ingredients
2 ¼cupsheavy cream
1 ¾cupswhole milk
4largeegg yolks
1cupgranulated sugar
¾cupcrushed peppermint sticks- from about 7 ounces of peppermint sticks
1teaspoonpeppermint extract
1Tablespoonvanilla extract
pinch of salt
Instructions
Make the peppermint stick ice cream mixture.
In a food processor, combine the peppermint sticks (or candy canes) and pulse until they are crushed. You can reserve a few tablespoons (before it is overly crushed) as you run the food processor.
In a small saucepan, add the whole milk and heavy cream, and heat over medium heat. Heat until it reaches 165 degrees on a digital thermometer, whisking often. Do not boil.
In a small mixing bowl, combine the egg yolks and sugar and whisk.
When the milk mixture reaches 165 degrees, take a small measuring cup and pour into the egg mixture, whisking vigorously as you pour it in. Do not stop whisking, and continue to pour about a cup of hot mixture into the eggs.
Then pour the contents of the bowl into the saucepan and place it back on the heat, along with the crushed peppermint sticks. Continue whisking and heating until the mixture reaches 165 degrees.
Remove from heat and let cool. Add vanilla extract and peppermint extract. You can also strain the custard here if you’d like.
Refrigerate until very well chilled.
Churn ice cream.
If using a KitchenAid attachment, start the mixer with the attachment so that it’s turning BEFORE you pour the liquid in. Then pour in whisked ingredients and let it churn until finished. You’ll know it’s done when the mixer starts slowing down and it rises to the top of the bowl, approximately 25-30 minutes.
Use a rubber scraper to pour the ice cream out of the bowl into a pan or container.
Freeze the ice cream until ready to serve. The ice cream will be a bit soft so it needs a couple of hours to firm up.
Serve ice cream with reserved crushed candy.
Notes
You’ll want to temper your eggs so that they are safe to eat. You can also use pasteurized eggs instead if you can find them in the grocery store.