Print

Peppermint Ice Cream

Peppermint ice cream
Save Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 3 reviews

This peppermint ice cream is rich and creamy, flavored like a peppermint stick! It’s the perfect minty treat.

Ingredients

Scale
  • 2 tablespoons cornstarch 
  • 1 ½ cups whole milk, divided
  • 1 cup granulated sugar
  • 2 cups heavy cream
  • ⅛ teaspoon kosher salt
  • ½ teaspoon peppermint extract
  • 1 teaspoon vanilla extract
  • 1/2 cup crushed peppermint candy

Instructions

Note: Make sure to freeze the base of your ice cream maker overnight before making this recipe.

  1. In a medium saucepan, slowly whisk the cornstarch into 1 cup cold whole milk, then whisk in the sugar. Apply medium heat and heat for 4 to 6 minutes, whisking frequently, until nearly simmering and the mixture thickens.
  2. Remove from the heat. Stir in the remaining ½ cup whole milk, heavy cream, salt, peppermint extract and vanilla extract. 
  3. Transfer the mixture to a large metal or glass bowl. Place the bowl in a smaller bowl of ice water for 1 hour, making sure not to splash any water into the ice cream. Alternatively, simply place the bowl in the refrigerator and wait for 3 to 4 hours or until the temperature drops to 40 degrees Fahrenheit.
  4. Churn according to your ice cream maker instructions, about 25 minutes for soft serve consistency. In the last minute, add the crushed peppermint candy. 
  5. Transfer the churned ice cream into a loaf pan or storage container, adding some additional crushed candies over the top if desired. Place the container in the freezer and freeze for at least 2 hours (or overnight, covered with foil or parchment), which “ripens” the ice cream and creates the hard ice cream texture. Store in a loaf pan with a parchment sheet over the top or a sealed container in the freezer for up to 2 weeks.