Peppermint Stick Ice Cream Recipe
This festive peppermint stick ice cream is blended with crushed candy canes and peppermint extract. It's perfect for the holidays!
Servings: 6 servings
Calories: 525kcal
Ingredients
- 1 cup half and half
- 2 cup heavy cream divided
- 1/2 cup granulated sugar
- 2 tbsp light corn syrup
- 1/8 tsp kosher sea salt
- 1 egg
- 5 egg yolks
- 2 1/2 tsp peppermint extract
- 1/2 tsp vanilla extract
- 1/3 cup candy canes OR peppermints, crushed
Instructions
- In a medium saucepan set over medium heat, combine the half and half, 1 c. of heavy cream, granulated sugar, corn syrup, and salt. Heat until warm.
- In a small mixing bowl whisk together the eggs, slowly pour the warm mixture into the eggs, whisking constantly. Go really slow so you don't scramble them! Gradually pour the mixture back into the saucepan. Constantly whisk over medium heat until the mixture thickens and reaches a temperature of 165 degrees.
- Pour the mixture through a mesh sieve set over a medium size mixing bowl. Stir in the remaining heavy cream, the vanilla and the peppermint extracts. I generally set my bowl over an ice bath to cool the base down as quickly as possible. Cover and refrigerate for at least 2 hours, preferably overnight.
- Remove the ice cream base from the refrigerator and pour into a prepared ice cream machine or attachment bowl. Freeze according to the manufacturer's instructions (about 25 minutes). When the ice cream is firm, fold in the crushed candies. Place in a freezer-safe container. Freeze for 2-4 hours before serving.
Nutrition
Serving: 6serving | Calories: 525kcal | Carbohydrates: 39g | Protein: 6g | Fat: 39g | Saturated Fat: 23g | Cholesterol: 314mg | Sodium: 118mg | Potassium: 138mg | Sugar: 32g | Vitamin A: 1565IU | Vitamin C: 1mg | Calcium: 117mg | Iron: 1mg