Creamy Cool Peppermint Treat (Printable)
Smooth and cool peppermint frozen dessert with crushed candy for refreshing flavor and texture.
# What You'll Need:
→ Dairy
01 - 2 cups heavy cream
02 - 1 cup whole milk
→ Eggs
03 - 4 large egg yolks
→ Sweeteners
04 - 3/4 cup granulated sugar
→ Flavorings
05 - 1 1/2 teaspoons pure peppermint extract
06 - 1/2 teaspoon pure vanilla extract
07 - 1–2 drops natural red food coloring (optional)
→ Mix-ins
08 - 1/3 cup crushed peppermint candies or candy canes
# How To Make:
01 - Combine heavy cream and whole milk in a medium saucepan. Warm over medium heat until steaming but not boiling.
02 - In a separate bowl, whisk egg yolks with sugar until mixture becomes pale and thick.
03 - Slowly add about 1/2 cup of the warm cream mixture to the egg yolk mixture while whisking constantly to prevent curdling.
04 - Return the combined mixture to the saucepan and cook over low heat, stirring continually until custard thickens enough to coat the back of a spoon (170–175°F).
05 - Remove from heat and stir in peppermint extract, vanilla extract, and optional food coloring.
06 - Pour custard through a fine mesh sieve into a clean bowl. Allow to cool to room temperature, then cover and refrigerate for at least 4 hours or overnight.
07 - Process the chilled custard in an ice cream maker following manufacturer’s instructions.
08 - During the final 2 minutes of churning, incorporate crushed peppermint candies.
09 - Transfer the churned ice cream to a lidded freezer-safe container and freeze for at least 2 hours before serving.
# Expert Tips:
01 -
- It hits that spot between refreshing and indulgent, creamy enough to feel like dessert but minty enough to wake up your mouth.
- The homemade version tastes nothing like the watered-down peppermint from a store, and guests always ask for the recipe.
02 -
- Tempering the eggs is non-negotiable; cold eggs meeting hot cream means scrambled bits in your ice cream, and no amount of straining fully fixes it.
- The custard must be truly cold before churning—a warm or lukewarm mixture won't freeze properly in the machine, and you'll end up with soft peppermint soup instead of ice cream.
03 -
- Reserve a tablespoon of crushed candies to sprinkle on top right before serving for extra crunch and visual appeal.
- An instant-read thermometer removes all guesswork from tempering—aim for 170–175°F and you'll never scramble eggs again.