Peppermint Stick Ice Cream

Now that the holidays are over the cookies are gone and we are back to our mostly healthy eating habits. But there is one thing we will never give up: ice cream.

Peppermint Stick Ice Cream | Life, Love, and Cupcakes
I have a tendency to buy a bunch of candy canes, then not eat a single one, so this was the perfect recipe to put them to good use. The crushed candy mixed into the ice cream give it a nice little crunch and adds extra mint flavor without going over the top. The chocolate is just a given.

peppermint-stick-ice-cream3
What I like best about this ice cream is that I can eat a small bowl and be completely satisfied. Yes, I COULD sit and eat the whole tub…but I’m just as happy with a reasonable amount. And that to me is what ‘diets’ are all about: balance.

Peppermint Stick Ice Cream | Life, Love, and Cupcakes

And for those of you that live up north and aren’t really feeling ice cream this time of year….I’m sorry, I’ll eat a bowl for you!

 

Peppermint Stick Ice Cream
Author: Life, Love, and Cupcakes
Ingredients
  • 2 cups heavy cream, divided
  • 1½ cups half and half
  • ¾ cup sugar
  • Pinch of salt
  • 4 egg yolks
  • 1 teaspoon vanilla extract
  • 2 teaspoons mint extract
  • ½ cup crushed peppermint candies
  • ½ cup chopped dark chocolate
Instructions
  1. Combine 1 cup of the heavy cream, the half and half, sugar, and salt in a saucepan over medium heat, stirring until sugar has dissolved. Bring to a simmer, watching to make sure it does not boil.
  2. Pour the remaining cup of heavy cream into a large bowl and set a mesh sieve on top. Set aside.
  3. In a medium bowl, whisk the egg yolks together. Slowly pour some of the heated cream and sugar mixture into the egg yolks to temper them, whisking constantly, then pour the egg yolk mixture back into the saucepan.
  4. Stir the mixture over medium heat scraping the bottom often with a rubber spatula. Allow to thicken until it coats the back of the spatula (it should be at about 170 degrees).
  5. Pour through the mesh sieve into the remaining cream, then stir in the vanilla and mint extract. Cool down over an ice bath, stirring occasionally.
  6. Refrigerate at least 8 hours or overnight before churning.
  7. Churn according to manufacturer’s instructions. Add in the chocolate and crushed candy 5 minutes before it is done churning. Freeze until firm.
Notes
Adapted from ‘The Perfect Scoop’

 

14 thoughts on “Peppermint Stick Ice Cream

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