Peppermint Ice Cream
A delightful homemade peppermint ice cream that combines the refreshing flavor of peppermint with rich creaminess, perfect for warm weather or festive celebrations.
Ingredients
Base Mixture
- 2 tablespoons cornstarch
- 1 ½ cups whole milk, divided Use one cup for the base and half a cup for mixing later.
- 1 cup granulated sugar
- 2 cups heavy cream Use high-quality heavy cream for the best texture.
- 1/8 teaspoon kosher salt
- ½ teaspoon peppermint extract Use pure peppermint extract for optimal flavor.
- 1 teaspoon vanilla extract
- ½ cup crushed peppermint candy For a delightful crunch.
Instructions
Preparation
- Freeze the base of your ice cream maker overnight.
- In a medium saucepan, add 1 cup of cold whole milk and whisk in the cornstarch until combined.
- Gradually add the granulated sugar and apply medium heat. Stir frequently for 4 to 6 minutes until the mixture is nearly simmering and has thickened slightly, then take off heat.
- Mix in the remaining ½ cup of whole milk, heavy cream, kosher salt, peppermint extract, and vanilla extract.
- Cool the mixture in a large bowl placed in ice water for about 1 hour or refrigerate for 3 to 4 hours.
- Churn the chilled mixture in the ice cream maker for about 25 minutes, adding the crushed peppermint candy in the last minute.
- Transfer the ice cream to a loaf pan or storage container, sprinkle with extra crushed peppermint if desired, cover, and freeze for at least 2 hours or overnight.
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Notes
Quality ingredients are key for enhancing flavor. Allow the mixture to cool adequately for a smooth texture and avoid over-churning to prevent air bubbles. Store in an airtight container for freshness.