← Back to Search Results
 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%)

Would you like to leave a comment about this recipe?

Notify me of new comments on this recipe. Add comment

We'd love to hear what you think!

Please or to add a comment to this recipe.

Sign up for
The Cookstr Weekly

Free handpicked cookbook recipes delivered straight to your inbox

Explore Cookbooks on Cookstr

spice Spice
by Ana Sortun
cooking-with-too-hot-tamales Cooking with Too Hot Tamales
by Mary Sue Milliken, Susan Feniger
nigella-express Nigella Express
by Nigella Lawson
the-south-american-table-the-flavor-and-soul-of-authentic-home-cooking-from-patagonia-to-rio-de-janeiro-with-450-recipes The South American Table: T...
by Maria Baez Kijac
mexican-everyday Mexican Everyday
by Rick Bayless
bistro-cooking-at-home-more-than-150-classic-and-contemporary-dishes Bistro Cooking at Home: Mor...
by Gordon Hamersley
once-upon-a-tart-soups-salads-muffins-and-more-from-new-york-citys-favorite-bakeshop-and-cafe Once Upon a Tart: Soups, Sa...
by Frank Mentesana, Jerome Audureau
food-to-live-by Food to Live By
by Myra Goodman
david-rosengarten-entertains-fabulous-parties-for-food-lovers David Rosengarten Entertain...
by David Rosengarten
hot-sour-salty-sweet Hot, Sour, Salty, Sweet
by Jeffrey Alford, Naomi Duguid
in-the-kitchen-with-david In the Kitchen with David
by David Venable
everyday-chinese-cooking Everyday Chinese Cooking
by Katie Chin, Leeann Chin
new-american-table New American Table
by Marcus Samuelsson, Marcus Samuelsson
rosas-new-mexican-table-friendly-recipes-for-festive-meals Rosa's New Mexican Table: F...
by Roberto Santibanez
american-vegan-kitchen American Vegan Kitchen
by Tamasin Noyes
martin-yans-china Martin Yan's China
by Martin Yan

Thanks for signing up!

You'll receive an activation email in your inbox shortly. Don't forget to click that link and activate your new Cookstr.com account!

Already a member? Sign in here

Sign up for Cookstr!

  • Receive a free, handpicked selection of recipes in your inbox weekly
  • Save, share and comment on your favorite recipes in My Cookstr
  • Get updates on new cookbooks, Cookstr features, and other exclusives we know you'll love
By signing up you accept the
Terms of Use and Privacy Policy
New to Cookstr? Sign up here
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?