Sometime what I’m guessing was back in the 90s, Friendly’s had an amazing and totally simple but completely irresistible ice cream. It was filled with delicious bits of York peppermint patties. They discontinued making it so long ago that it’s all but a blur in my mind. I can’t even remember if it was mint ice cream or vanilla. Did it have fudge swirls? What I do remember is it was ridiculously delicious and always topped off with a mini whole peppermint patty.
Last year around this time I bought a bag of York peppermint patties with every intention of using them to recreate this ice cream, to the best of my ability and poor memory. I got them for a steal. Something like 70% off or whatever. Seriously hard to resist that price especially when I love them so much. Skipping ahead weeks, no… maybe months later, they were still sitting in my baking/candy drawer. Their screams had finally gotten to me. I could resist them no longer and thus no recipe was made. My punishment, a stomach ache from too many delicious peppermint patties. It was totally worth it. The recipe was still on my mind though.
So this year, I was determined to make it. I stuck with a creamy vanilla base, foregoing the possibility of it being too minty. I wanted the peppermint pieces to stand out and not be just a chunk of candy in an already overwhelming minty ice cream. And instead of fudge swirls within the ice cream, I topped it off with hot fudge sauce. Because hot fudge sauce is just plain good. And of course sprinkles because the world needs more sprinkles. Sprinkles are absolutely 200% not optional.
Yield: serves 4
Prep Time: 40 minutes
Total Time: 24 hours
A creamy homemade vanilla ice cream with chunks of peppermint patties throughout.
Heat milk, sugar, salt, vanilla and 1 cup of cream in a medium saucepan over medium-low heat. Cover and remove from heat, allowing to sit for 30 minutes.
Pour remaining cup of cream into a large bowl with mesh strainer on top.
In a small bowl, whisk egg yolks. Slowly drizzle warm milk mixture into egg yolks, while whisking constantly. Pour egg mixture into saucepan.
Stir constantly over medium heat until mixture coats the back of a spatula. Pour through mesh strainer into cream. Stir gently, while chilling over an ice bath.
Cover and chill overnight.
When ready to churn, prepare chopped candy pieces. Mix and freeze according to manufacturer directions, adding candy pieces in within the last 5 minutes. Transfer to a freezer safe container, cover and freeze until solid.
Serve with optional hot fudge sauce.
Ice cream base adapted from The Perfect Scoop
Items used in this recipe:
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