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Peppermint Ice Cream

Peppermint Ice Cream

Rich vanilla ice cream with crushed peppermint served in a chocolate dipped waffle cone. It's a favorite holiday treat!
Yield: about 1 quart
Prep Time: 20 mins
Inactive Time: 9 hrs
Total Time: 9 hrs 20 mins
Course: Dessert
Cuisine: American
Keyword: peppermint ice cream, candy cane ice cream, chocolate dipped cone
Servings: 6
Author: Maryanne Cabrera


  • 2 cups heavy cream
  • 1 cup whole milk
  • ¼ cup + 1 Tablespoon granulated sugar
  • 7 large egg yolks
  • ½ teaspoon pure vanilla extract
  • 1 cup crushed candy cane (peppermint candies)


  • In a medium pot, bring cream, milk, and 1 Tbsp of sugar to boil.  Meanwhile, in a large bowl whisk together egg yolks and remaining sugar.  Once milk begins to boil, lower heat.
  • Temper hot milk in sugar-yolk mixture. Slowly add hot milk into yolks about ¼ cup at a time, whisking to distribute heat. Once all the milk has been added, transfer mixture back into the pot.
  • Stir over low-medium heat until mixture reaches nappe consistency, or 180°F on a kitchen thermometer. Remove from heat and stir in vanilla. Transfer to an airtight container and let mixture mature in fridge overnight.
  • Freeze mixture in ice cream maker according to your unit's instructions. Once the volume has increased by half and has reached a soft serve consistency, add crushed candy cane. Continue to churn until candy cane has been distributed. Transfer ice cream to a freezer safe container. Freezer for at least 1 hour before serving.

Chocolate Dipped Crushed Peppermint Waffle Cones:

  • Melt 1 ½ cups dark chocolate.  Dip waffle cones into melted chocolate.  If desired use a spoon to coat the inside of the waffle cone with chocolate.  Immediately sprinkle crushed candy canes.  Set in a bowl with uncooked rice to allow chocolate cones to dry standing upright.