Peppermint Ice Cream
This egg-free peppermint ice cream has just the right amount of peppermint flavor for the perfect cooling taste. Use crushed candy canes or striped mints.
Servings: 8
Ingredients
- 2 cups heavy cream
- ¾ cup granulated sugar
- Pinch fine sea salt
- 1 cup milk
- 1 teaspoon pure vanilla extract
- 1 teaspoon peppermint extract
- 1/3 cup crushed candy canes or peppermint candies about 5 candy canes, divided use
Instructions
- Make sure to freeze the container of your ice cream maker at least a day in advance. Keep in the freezer until ready to churn.
- Add heavy cream, sugar, and salt to a saucepan and heat over medium. Whisk to dissolve the sugar and salt. Remove from heat and pour into a bowl or large liquid measuring cup.
- Whisk in the milk, vanilla, and peppermint extract. Add 2 tablespoons of the crushed candy canes and stir well. Cover and chill mixture in the refrigerator 2 hours or longer.
- When ready to churn, set up your ice cream maker, placing the chilled core. Whisk liquid to reincorporate ingredients, then pour into ice cream machine. Churn according to manufacturer's instructions, until you have a soft serve consistency. Just before the end of churning, add the remaining crushed candy canes and let mix.
- Scoop ice cream into containers and freeze until solid.
Notes
- Makes about 1.5 quarts.
- Ice cream will remain soft and easy to scoop; enjoy directly after scooping.
- Candy canes can be crushed in a food processor, or placed into a plastic bag and smashed with a mallet.
