Peppermint Ice Cream
A creamy, homemade peppermint ice cream with a refreshing minty flavor and festive candy cane pieces.
Equipment
- Medium Saucepan
- Ice Cream Maker
- Airtight Container
Ingredients
- 3 cups heavy cream
- 1 cup whole milk or half-and-half
- 1 cup sugar
- ½ teaspoon peppermint extract
- 1 teaspoon vanilla extract
- ½ to ¾ cup crushed candy canes
- as needed red food coloring optional
- as needed peppermint bark chopped, optional
HOMECOOKIN Slow Cooker, Extra Large 10 Quart Digital Programmable Slow Cookers with Timer
Ninja Air Fryer with Air Crisp | 5 QT Capacity fits up to 4lbs of Fries | 4-in-1 Pro
Instant Pot 6QT VORTEX Plus Air Fryer, 6-in-1
Cuisinart Stand Mixer, 12 Speed, 5.5 Quart Stainless Steel Bowl, Chef’s Whisk, Mixing Paddle, Dough Hook, Splash Guard w/ Pour Spout, White Linen, SM-50NAS, Manual
Instructions
- In a medium saucepan, combine heavy cream, milk, and sugar. Heat over medium-low, stirring until sugar is dissolved. Do not boil.
- Remove from heat and stir in peppermint and vanilla extracts. Chill the mixture in the refrigerator for about 30 minutes.
- Pour the chilled mixture into your ice cream maker and churn according to the manufacturer's instructions.
- As the ice cream nears completion, fold in crushed candy canes and red food coloring if desired.
- Transfer the ice cream to an airtight container and freeze for 1-4 hours for firmer consistency.
- Scoop and serve, optionally topped with additional crushed candy canes or peppermint bark.
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Notes
Store in an airtight container in the freezer for up to two weeks.