Peppermint Ice Cream

I know most people think about making ice cream in the summer but this peppermint ice cream is a winter treat.  It has just the right amount of peppermint flavor and the candies give it a crunch.  It is also great with some hot fudge drizzled on top.  

I love making ice cream year-round.  Several years ago, I bought a Cuisinart ice cream maker that has worked well and was a small investment.  My favorite ice cream cookbooks are Salt & Straw, and Ciao Bella.  Both of these books have unique recipes and easy base recipes that I use to create my own flavors.  

If you don't have an ice cream maker, maybe Santa will bring one for you this year. ;)


​5 egg yolks
1 cup of sugar
1-1/2 cups of whole milk
2 cups of heavy cream
2 teaspoons of cornstarch
2 teaspoons peppermint extract
1/2 cup of crushed peppermint candies

Set a large bowl above a pot of simmering water, not letting the bottom of the bowl touch the water line.  Add the egg yolks and sugar into the bowl and stir until the sugar has mostly dissolved and the yellow has paled in color.  

Mix 1/4 cup of the milk with the cornstarch and set aside to dissolve.  Empty the water from the pot, put the remaining milk and cream in the pot over medium heat and warm until bubbles form on the outer edges.  Slowly add the warm cream to the yolks, stirring as you add.  Stir in the cornstarch mixture and the peppermint extract.

Place pot back on the stove over medium heat and stir until it begins thicken slightly.  Pour mixture into a bowl, cover the surface with plastic wrap, and chill in the refrigerator.

Once mixture has chilled, pour into an ice cream maker and churn according to the instructions.  In the last few minutes of the churning process, add the crushed peppermint candies.  Give it a taste.  If you like it with more peppermint flavor, add another splash of peppermint extract to the churn.