Peppermint Ice Cream: The Ultimate Holiday Treat with Homemade Flair
A festive spin on classic custard with crushed candy for a stunning winter dessert.
Peppermint Ice Cream: A Festive Homemade Classic
Peppermint ice cream stands as one of the quintessential holiday desserts—a cool, creamy celebration of winter that bursts with the refreshing taste of mint and the nostalgia of red-and-white candy stripes. Whether you’re a seasoned homemade ice cream enthusiast or tackling your first batch, this guide details everything you need, from key ingredients and step-by-step instructions to expert tips and holiday-inspired variations. Prepare to make peppermint ice cream the star of your seasonal table.
Why Homemade Peppermint Ice Cream?
- Customization: Create your ideal balance of creaminess and mint flavor.
- Festive Appeal: Peppermint candies bring cheerful color and crunch.
- Holiday Tradition: Make ice cream-making into a joyful, shared activity each winter.
- Impressive Finish: Homemade ice cream elevates any dessert spread, especially for entertaining guests.
The Core Recipe: Ingredients and Equipment
Before you begin: Gather all the essentials for the classic peppermint ice cream base. This recipe follows the structure of traditional custard-style ice cream, prized for its luxurious texture and depth of flavor.
Ingredients
- 2 cups half-and-half
- 1 cup granulated sugar (plus extra for candy crunch)
- 5 large egg yolks
- 2 cups heavy cream
- 1/2 to 1 teaspoon vanilla extract
- 3/4 cup crushed peppermint candies (or Andes mints, to taste)
- Optional: A pinch of salt
Essential Equipment
- Ice cream maker (for churning)
- Medium saucepan
- Electric mixer or sturdy whisk
- Fine mesh strainer
- Bowl for chilling
- Plastic wrap or airtight containers for storage
Step-by-Step Instructions
1. Prepare the Custard Base
- Combine half-and-half and sugar: In a medium saucepan, stir together the half-and-half and 1 cup sugar over medium heat. Heat until just simmering, but do not let it boil.
- Whisk egg yolks: Beat 5 large egg yolks in a separate bowl (or mixer), gradually adding another cup of sugar. Whip the eggs until pale yellow, thick, and slightly foamy.
- Temper the eggs: Slowly drizzle a small amount of the hot half-and-half mixture into the egg yolks, whisking constantly. Repeat this process a few times, then pour the tempered egg mixture back into the saucepan with remaining half-and-half. Stir gently, and add vanilla extract.
- Cook until thick: Simmer the mixture over low heat for 5–7 minutes, stirring constantly, until it thickens enough to coat the back of a wooden spoon. This creates a luscious custard base.
- Strain and chill: For a silky finish, pour the thickened mixture through a fine mesh strainer into a clean bowl. Stir in the heavy cream and, if desired, a pinch of salt. Cover with plastic wrap and refrigerate until completely cold (at least 2 hours, or overnight).
2. Churn the Ice Cream
- Prepare your ice cream maker: Ensure the bowl is frozen according to manufacturer’s instructions.
- Pour in chilled custard: Add the prepared base to the ice cream maker and churn per the device’s directions, typically 20-30 minutes until thick and creamy.
3. Add Crushed Peppermint Candy
- Chop and crush the candy: If using traditional hard peppermint candy canes or discs, chop with a knife, then crush with a muddler or the back of a spoon to create flakes and larger chunks. If using Andes mints, chop coarsely.
- Fold into ice cream: When the ice cream is nearly finished churning (still soft), gently fold in the candy pieces. Swirl for even distribution but allow streaks and stripes to form for visual appeal.
4. Freeze to Harden
- Container up: Spoon the soft ice cream into freezer-safe containers. For added decadence, alternate layers with dollops of fudge sauce or chocolate ribbons (see variation below).
- Freeze: Cover containers and place in freezer for 4 hours or until firm and scoopable. Homemade ice cream benefits from extra time to set before serving.
Peppermint Variations & Creative Twists
Peppermint vs. Andes Mint Ice Cream
| Type | Flavor Profile | Visual Appeal | Texture |
|---|---|---|---|
| Peppermint Candy | Classic, sharp mint flavor; cooling effect | Red and white stripes; festive | Crunchy, crystalline bits |
| Andes Mints | Chocolate-mint blend; smooth finish | Brown and green flecks; elegant | Softer, melt-in-mouth |
Chocolate Ribboned Peppermint Ice Cream
What others are reading
For extra holiday indulgence, add a ribbon of homemade fudge sauce. Prepare a simple sauce by melting butter and bittersweet chocolate chips. Whisk in sugar and cocoa, cook until thick, then finish with vanilla and peppermint extracts. Chill the sauce before layering into the ice cream during the freezing step. This adds dramatic swirls and a decadent chocolate-mint counterpoint.
Texture Tips & Troubleshooting
- Custard too thin? Return to low heat and simmer longer, stirring constantly.
- Curdled eggs? Always temper egg yolks slowly and strain the mixture before chilling.
- Candies too hard? Crush into small pieces for more forgiving texture in frozen form.
- Churning issues? Make sure custard is fully chilled and ice cream maker bowl is properly frozen.
Serving & Presentation Ideas
- Scoop into bowls or cones: A classic presentation, especially with a sprinkle of extra crushed peppermint on top.
- Holiday sundaes: Layer scoops with mini marshmallows, chocolate sauce, and whipped cream for a festive sundae bar.
- Ice cream sandwiches: Serve between chocolate wafers or homemade cookies.
- Pint containers with twine: Package in white pint containers tied with red and white baker’s twine for gifting or party favors.
- Pair with desserts: Peppermint ice cream is a perfect partner for brownies, chocolate cakes, or gingerbread.
Make Ahead, Storage, and Shelf Life
- Make ahead: Ice cream base can be chilled overnight; finished ice cream keeps in freezer for up to 2 weeks.
- Storage: Use airtight containers to minimize ice crystals and maintain creamy texture.
- Serving tip: Allow to soften on counter for 5 minutes before scooping for best texture.
Nutritional Overview (per ½ cup serving, approximate):
- Calories: 260-320
- Fat: 16g
- Sugar: 22g
- Protein: 4g
Frequently Asked Questions (FAQs)
Q: Do I need an ice cream maker for this recipe?
A: Yes, an ice cream maker gives the best results in texture and smoothness. However, you can attempt a manual churn method: freeze the chilled custard in a shallow dish, stirring vigorously every 30 minutes for 4 hours.
Q: Can I use peppermint extract instead of candy?
A: Yes. Use 1/2 teaspoon peppermint extract for strong flavor, but add crushed candy for color and crunch.
Q: How can I avoid curdling the eggs?
A: Gradually temper the egg yolks by slowly whisking in hot half-and-half, and always strain the finished mixture before chilling.
Q: Which is better: Andes mints or candy canes?
A: Both work well. Andes mints offer a milder, chocolatey mint, while candy canes bring a bold, classic peppermint and festive color.
Q: Can I make this ice cream ahead of a party?
A: Absolutely. The ice cream stores well in the freezer; make it up to a week in advance for best quality and presentation.
Holiday Twist: Ice Cream in Winter
Many are surprised to find ice cream is a winter favorite among devoted home cooks. Cold weather amplifies the enjoyment of a creamy dessert, especially when paired with cozy accessories like hats, scarves, and gloves. For some, peppermint ice cream is as fitting for the holidays as cookies and cocoa; its cooling mint and cheery appearance complement a fireside evening or festive meal.
Expert Tips for Success
- Use quality cream and fresh eggs: For flavor and texture purity.
- Chill thoroughly: Never rush the chilling before churning; patience pays dividends.
- Balance extract strength: Too much mint can taste medicinal. Add gradually and taste the custard.
- Customize with mix-ins: Swirl in fudge, marshmallows, or dark chocolate chips for variety.
- Strain for a silky finish: Don’t skip the mesh strainer step—removes any lumps and yields creamy ice cream.
Kitchen Notes and Safety
- Egg safety: Using pasteurized eggs is wise for recipes involving slow cooked or lightly heated yolks.
- Nut allergies: Avoid adding nuts if serving to a large group unless you verify allergies.
- No ice cream maker? Manual churning works, but expect slightly icier texture.
Summary Table: Ingredients at a Glance
| Ingredient | Amount | Role in Recipe |
|---|---|---|
| Half-and-half | 2 cups | Base for creaminess |
| Sugar | 1 cup | Sweetener and texture |
| Egg yolks | 5 large | Thickens and enriches |
| Heavy cream | 2 cups | Ultimate richness |
| Peppermint candy (or Andes mints) | 3/4 cup, crushed | Flavor, texture, color |
| Vanilla extract | 1/2 – 1 tsp | Aromatic warmth |
Closing Thoughts
Peppermint ice cream remains a versatile centerpiece for holiday desserts—elegant in its simplicity, bold in flavor, and steeped in seasonal tradition. Master the technique once, and enjoy customizing every batch for family gatherings, festive parties, or as a cheerful homemade gift.
References
- https://www.thepioneerwoman.com/food-cooking/recipes/a95515/chocolate-ribboned-peppermint-ice-cream/
- https://www.thepioneerwoman.com/food-cooking/recipes/a35888732/chocolate-mint-ice-cream-recipe/
- https://www.thepioneerwoman.com/food-cooking/recipes/a10428/peppermint-ice-cream/
- https://www.bakeat350.net/2017/12/the-pioneer-woman-food-friends-chocolate-ribboned-peppermint-ice-cream.html
- https://www.youtube.com/watch?v=LV8dtX413OI
- https://www.thepioneerwoman.com/food-cooking/meals-menus/g42026552/peppermint-recipes/
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