Extra Creamy Peppermint Ice Cream | How To Make Candy Cane Ice Cream

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: coconut cream

Greek yogurt reduces calories while maintaining creaminess

granulated sugar

🥗Healthier: honey

💰Cheaper: brown sugar

Honey adds sweetness with a unique flavor

peppermint extract

🥗Healthier: vanilla extract

💰Cheaper: mint leaves

Mint leaves provide a fresh flavor without the extract

crushed peppermint candies

🥗Healthier: dark chocolate chips

💰Cheaper: chocolate sprinkles

Chocolate chips add sweetness and texture

Beat 2 egg yolks with half of the sugar until pale and slightly thickened, then set aside.

Heat 1 cup whole milk, 1 cup heavy cream, and remaining sugar over medium heat until the sugar melts, about 3 minutes.

Add in 1/2 cup crushed candy canes and continue cooking until the candy is melted, making sure not to boil the mixture by whisking consistently.

Gradually incorporate a small amount of the hot mixture into the beaten egg yolks while constantly whisking to temper the egg mixture.

Once enough hot mixture is incorporated, transfer the egg yolks back into the saucepan and cook over low heat, whisking constantly until the mixture thickens and coats the back of a spoon.

Remove from heat and add 1 teaspoon vanilla extract, 1 teaspoon peppermint extract, and green food coloring if desired.

Chill the mixture for a minimum of 4 hours, ideally 8 to 12 hours in the refrigerator.

If using, stir in 1 tablespoon of liquor to prevent large ice crystals from forming during freezing.

Add the ice cream base to the ice cream maker and churn according to the manufacturer's instructions until it reaches a soft serve consistency.

Transfer to a freezer container and let freeze for at least 4 hours for best results.

Serve with additional crushed candy canes.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens