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 Peppermint Ice Cream Recipe-3305

Photo by: Joseph De Leo
Comments: 0


Children-and adults too-are fans of peppermint ice cream. Colored palest pink and dotted with bits of peppermint. The scoops can be served in cones or bowls. This is especially good with chocolate cake.

Yield: Makes about 1 quart


  • 2 cups heavy cream
  • 2 cups milk
  • ¾ cup granulated sugar
  • ¼ teaspoon salt
  • 4 egg yolks
  • 1 teaspoon peppermint extract
  • 4 ounces hard peppermint candies, crushed into small pieces


In a large, heavy saucepan, combine the cream, milk, sugar, and salt. Bring to a boil over medium-high heat and cook, stirring often, until the sugar has dissolved.

In a bowl, whisk the yolks together until they change to a lemon color. Gradually whisk about 1 cup of the hot milk mixture into the yolks. Now, whisk the yolk mixture into the hot milk mixture and continue to cook, stirring constantly, until the mixture thickens enough to coat the back of a metal spoon.

 Refrigerate for 2 to 3 hours. Add the peppermint extract, stirring well.

Freeze in an ice-cream maker according to the manufacturer’s instructions.

When the ice cream is partially frozen, stir in the candies.

© 2006 Jennifer Barry Design

Note from Cookstr's Editors

Nutritional information is based on 8 servings.


Nutritional Information

Nutrients per serving (% daily value)

399kcal (20%)
119mg (12%)
0mg (1%)
305mcg RAE (10%)
193mg (64%)
131mg (5%)
16g (78%)
26g (40%)
0mg (2%)

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