Recipes

Peppermint Ice Cream

Brach's Star Brites, Peppermint Starlight Mints, 4.75-Ounce Bags (Pack of 12)

I love peppermints.  I’m not into the super-strong mints, and definitely not the wintergreen kind — just the red and white ones you see in a bowl as you’re leaving a restaurant.  I’m one of those people that grabs a handful instead of just one.  My wife even bought me a big bag of them once, just so I’d have my own stash.

There are lots of peppermint ice cream recipes on the net, but this is an easy version I came up with that several people have said they really like — but they usually say it in a way that sounds like they’re surprised.  I like it so much I have to be careful when I make it, or I’ll eat the whole batch all at once.  It usually reminds me of Christmas when I eat it, because I remember my grandmother buying it at that time of year.

Peppermint Ice Cream

2 cups heavy whipping cream
1 cup whole milk
2 large eggs
3/4 cup sugar
1 teaspoon peppermint extract
1 teaspoon vanilla extract
1/2 cup smashed peppermint candy

(makes about one quart)

The first four ingredients are the Sweet Cream Base I’ve mentioned before.  After following the directions in that post to get the base mixed together, let it cool a bit, then mix in the peppermint and vanilla extracts and chill the whole mix to 40 degrees F (5 C) or below before churning.

I use Brach’s Star Brites mints just because they’re my favorite, but any peppermint candy would do.  I unwrap 20 candies and put them in a plastic bag, and then smash the heck out of them with the flat side of a heavy meat tenderizer until the pieces are extremely small, almost powder.  (A hammer would probably work well for that job also.)  I then measure 1/2 cup and add it to the ice cream when it’s finished churning.

I’ve found that it tastes much better after the ice cream has been in the freezer for a while.  Eating it right out of the machine is a lot like crunching on glass.  I think it might be because of the contrast between the soft ice cream and the hard candy — something just doesn’t work.  But after a day or two in the freezer it all changes, and you get these nice tiny pieces that have dissolved slightly, leaving red and pink streaks in the ice cream, and just enough crunch to let you know they’re in there.

Is it Christmas yet?

Comments

3 comments for “Peppermint Ice Cream”

  1. Kelly wrote:

    Why wait for Christmas? I was well into my peppermint consumption career before I realized that other people see this as a holiday flavor.

    May I share my tooth story? (Well, I will anyway regardless of your answer.) When I was about 7, I lost a tooth in a peppermint ice cream cone. I noticed a red streak that was a different shade and then I found something crunchy… my tooth. That story has been on my mind as our 5-year-old neighbor loses tooth after tooth and our 5-year-old doesn’t even have any loose yet.

    September 4, 2009, 1:29 pm
  2. Wayne wrote:

    This really sounds good. Since I actually completed my first batch of “Sweet Cream Base” I may add peppermint to my selections next. I’m still using the old bucket type ice cream maker, but it seemed to do a good job. Not as handy as your compressor type, though. :-)

    September 5, 2009, 8:41 am
  3. Chelci wrote:

    I seek out good, old-fashioned homemade ice cream parlors for my blog (and my sweet tooth). However, I never thought about making my own! Part of that is because of my busy schedule, but I love the concept, anyway. If you can’t find it, make it! Your recipes look tasty and simple, I’ll have to give them a try.

    September 9, 2009, 2:09 pm

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