Peppermint Ice Cream
A creamy and refreshing treat that combines peppermint flavor with crushed candy for a festive dessert.
Equipment
- Ice Cream Maker
- Medium Saucepan
- Measuring Cups and Spoons
- Mixing Bowl
Ingredients
- 2 tablespoons Cornstarch
- 1 ½ cups Whole Milk Divided
- 1 cup Granulated Sugar
- 2 cups Heavy Cream
- ⅛ teaspoon Kosher Salt
- ½ teaspoon Peppermint Extract
- 1 teaspoon Vanilla Extract
- ½ cup Crushed Peppermint Candy
Instructions
- Freeze the base of your ice cream maker overnight.
- In a medium saucepan, whisk together 1 cup of cold whole milk and the cornstarch.
- Add the granulated sugar and place the saucepan over medium heat. Whisk continuously for 4 to 6 minutes until the mixture thickens.
- Remove from heat and stir in the remaining ½ cup of whole milk, heavy cream, salt, peppermint extract, and vanilla extract.
- Transfer the mixture to a large bowl. Cool in an ice water bath for about an hour, or refrigerate for 3-4 hours until it reaches 40°F.
- Churn the mixture in your ice cream maker according to the manufacturer's instructions, typically about 25 minutes.
- In the last minute of churning, add the crushed peppermint candy.
- Transfer the ice cream to a loaf pan or airtight container, sprinkle extra crushed candy on top if desired, cover, and freeze for at least 2 hours or until firm.
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Notes
Store in an airtight container in the freezer for up to 2 weeks.