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Peppermint Ice Cream
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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 minutes
Cook Time: 10 minutes
Inactive Time: 6 hours
Total Time: 6 hours 30 minutes
Course: Dessert
Cuisine: American
Servings: 6

Equipment

  • ice cream machine

Ingredients

  • 2 cups heavy cream (454 g)
  • 1 cup milk (227 g)
  • ¼ cup granulated sugar (50 g)
  • 6 large egg yolks (84 g)
  • ½ teaspoon pure vanilla extract
  • 1 cup crushed candy cane (peppermint candies)

Chocolate Dipped Cones:

  • 1 ½ cup chocolate of choice
  • crushed candy cane (peppermint candies) as needed
  • 6 waffle cones

Instructions

  • 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 (at least 6 hours).
  • 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 30 minutes before serving.

Chocolate Dipped Crushed Peppermint Waffle Cones:

  • Melt chocolate at half power in the microwave for 20 second intervals or using a double boiler until smooth.
  • 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.

Notes

Ingredients:
  • Use reduced fat 2% milk or whole milk
  • Use chopped chocolate, chocolate chips, or chocolate morsels. Be careful not to burn or overheat the chocolate. 
Storage: keep homemade ice cream covered in an airtight container stored in the coldest part of the freezer. Keep ice cream for up to two weeks.