Peppermint Ice Cream from Cooking Light
Indulge in the festive and refreshing flavors of Peppermint Ice Cream from Cooking Light, a creamy, homemade treat that’s perfect for the holiday season or any time you crave a minty dessert. This custard-based recipe combines rich whole milk, heavy cream, and perfectly tempered egg yolks for a luscious, silky texture. Infused with pure peppermint extract and the optional touch of crushed peppermint candies or candy canes, this ice cream delivers a vibrant burst of minty sweetness in every bite. A dash of red food coloring adds a playful, holiday-inspired hue, while an ice cream maker ensures flawlessly churned results. With its balance of indulgence and lightness, this recipe offers a refreshing and festive way to celebrate—ideal for serving at holiday gatherings or enjoying as an after-dinner treat. Perfect for your next dessert adventure, this peppermint ice cream is as eye-catching as it is irresistible!
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Recipe Information
Ingredients
- 2 cups Whole milk
- 0.75 cups Granulated sugar
- 0.25 teaspoons Salt
- 4 large Egg yolks
- 1 cup Heavy cream
- 1.5 teaspoons Pure peppermint extract
- 5 drops Red food coloring (optional)
- 0.5 cups Crushed peppermint candies or candy canes (optional)
Instructions
In a medium saucepan, combine the whole milk, granulated sugar, and salt, and heat over medium heat until the sugar completely dissolves and the mixture is warm (do not let it boil).
In a separate bowl, whisk the egg yolks until blended and slightly thickened.
Slowly pour about 1 cup of the warm milk mixture into the yolks, whisking constantly to temper the eggs and prevent curdling.
Gradually stir the tempered egg yolk mixture back into the saucepan with the remaining milk mixture.
Cook over medium heat, stirring constantly with a wooden spoon or heatproof spatula, until the mixture thickens and lightly coats the back of the spoon (this should take about 10-15 minutes; do not let it boil).
Remove the pan from heat and strain the mixture through a fine-mesh sieve into a clean bowl to remove any cooked egg bits.
Stir in the heavy cream and allow the mixture to cool for about 15 minutes. Then cover the bowl with plastic wrap, pressing the wrap directly onto the surface of the custard to prevent a skin from forming, and refrigerate for at least 4 hours or until completely chilled.
Once chilled, stir in the peppermint extract and red food coloring (if using) until evenly combined.
Pour the mixture into an ice cream maker and churn according to the manufacturer's instructions, typically about 20-25 minutes.
During the last 5 minutes of churning, add the crushed peppermint candies or candy canes (if using) to incorporate them into the ice cream.
Transfer the churned ice cream to an airtight container and freeze for at least 2 hours to firm up before serving.
Nutrition Facts
Calories |
2392 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 113.8 g | 146% | |
| Saturated Fat | 63.5 g | 318% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 1037 mg | 346% | |
| Sodium | 934 mg | 41% | |
| Total Carbohydrate | 297.5 g | 108% | |
| Dietary Fiber | 0.0 g | 0% | |
| Total Sugars | 287.6 g | ||
| Protein | 26.8 g | 54% | |
| Vitamin D | 7.2 mcg | 36% | |
| Calcium | 693 mg | 53% | |
| Iron | 2.0 mg | 11% | |
| Potassium | 810 mg | 17% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
