Peppermint Stick Ice Cream
A recipe for peppermint stick ice cream. Creamy peppermint ice cream with chunks of peppermint candy throughout.
We finally got our first official storm of the season over the weekend. The predictions gave a wide range of possibilities but we ended up with 14 inches. What a way to start the season and more snow coming Tuesday. I’ll try not to talk too much snow this winter, but it might be hard when it’s big storms or I’m just plain sick of it. So far I don’t totally hate it. The kids were fun to watch playing in the snow. It was obviously enough for them to really have fun. Sadly, not snowball weather but that also meant it was easier to clean up.
Of course, while the Mr was taking care of the snow, I was in the kitchen working on a few fun recipes coming your way soon-ish! I can’t wait to share them but I have other delicious recipes to share before we get to those!
Now, I know some people think ice cream is more of a Summer treat but for us, it’s a year round thing. Though to be fair, this is the first winter that I pulled out my ice cream maker. I’ve had this recipe on the brain since last winter so I knew it had to happen sooner than later. It was well worth the wait! So creamy and full of peppermint flavor. Just perfect!
Creamy homemade peppermint flavored ice cream with chunks of peppermint candy throughout, topped off with homemade hot fudge sauce and additional candy pieces. Break out your ice cream maker, this is a must make!
Yield: serves 4-6
Prep Time: 15 minutes
Total Time: 24 hours plus
Peppermint Stick Ice Cream
Creamy peppermint ice cream with chunks of peppermint candy throughout.
- 1C whole milk
- 2C heavy cream, divided
- 3/4C granulated sugar
- Pinch salt
- 2 tsp peppermint extract
- 5 egg yolks
- 1/2C crushed peppermint candy canes
- In a medium saucepan over medium heat, combine whole milk, sugar, salt, 1 cup heavy cream and peppermint. Stir to dissolve sugar. When mixture begins to steam and lightly bubble around the edges, slowly drizzle into beaten egg yolks. Continuously whisk while adding hot liquid to egg yolks. Transfer mixture back to medium saucepan, cooking until mixture coats the back of a wooden spoon or spatula.
- Add remaining 1 cup heavy cream to a large bowl, set aside. Pour hot liquid through a mesh strainer into remaining heavy cream. Chill in an ice bath, stirring occasionally to bring to room temperature. Cover and refrigerate until completely chilled, 4-6 hours or overnight.
- Churn according to manufacturer's directions. Add crushed candy canes in the last 5 minutes of churning. Transfer mixture to a freezer safe container. Freeze until solid.
- Serve with optional hot fudge sauce and additional crushed candy canes.
Baked by Rachel original
More desserts to try:
Mini vanilla cupcakes with peppermint buttercream
York peppermint patty ice cream
Oatmeal peppermint cookies
Candy cane thumbprints
Snowflake peppermint bark
White chocolate peppermint bark cheesecake
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