Peppermint Ice Cream

Total Time Prep: 15 min. + chilling Process: 20 min. + freezing
Yield 1 quart
Test Kitchen Approved
Our peppermint ice cream features the ultimate holiday flair. It is full of minty flavor and a bit of crunch thanks to crushed-up candy canes.

Ingredients

  • 1-1/2 cups half-and-half cream
  • 3/4 cup sugar
  • 1/4 teaspoon salt
  • 4 egg yolks
  • 2 cups heavy whipping cream
  • 4-1/2 to 6 teaspoons vanilla extract
  • 1/4 to 1/2 teaspoon peppermint extract, optional
  • 1 to 1-1/4 cups crushed peppermint candy

Directions

  1. In a large saucepan, heat half-and-half cream to 175°; stir in sugar and salt until dissolved. Whisk a small amount of the hot mixture into the eggs. Return all to the pan, whisking constantly. Cook over low heat until mixture is just thick enough to coat a metal spoon and a thermometer reads at least 160°, stirring constantly. Do not allow to boil. Remove from heat immediately.
  2. Quickly transfer to a large bowl; place bowl in a pan of ice water. Stir gently and occasionally for 2 minutes. Stir in cream, vanilla and peppermint extract if desired. Press plastic wrap onto surface of custard. Refrigerate several hours or overnight.
  3. Fill cylinder of ice cream freezer; freeze according to the manufacturer’s directions. Transfer ice cream to freezer containers, allowing headspace for expansion. For each batch, stir in some of the peppermint candy. Freeze 2-4 hours or until firm.

Nutrition Facts

1/2 cup: 416 calories, 28g fat (18g saturated fat), 183mg cholesterol, 121mg sodium, 34g carbohydrate (30g sugars, 0 fiber), 5g protein.

With flecks of mint candy, this peppermint ice cream recipe is perfect for the holidays. —Berneice Metcalf, Leavenworth, Washington
Recipe Creator

© 2025 RDA Enthusiast Brands, LLC