Peppermint Stick Ice Cream is at the very top of my list of favorite flavors. Except for the Christmas season, it’s a very difficult flavor to find. I adapted my basic vanilla custard ice cream by adding crushed peppermint candies and just the right balance of extract. An egg custard that is churned until perfect frozen makes for an extra-creamy and dreamy ice cream. This is better than any commercially bought version and I can have it any time of year!
A scoop (or two) of creamy peppermint stick ice cream is a treat that I look forward each Christmas season. I’m a bit picky, though, because I’ve had some peppermint ice cream that doesn’t have that creamy, velvety goodness with chunks of peppermint stick. For some reason, I prefer it to be pink– picky? A bit. My favorite brand I buy is from our local Baskin-Robbins. Alas, as of a few days ago it wasn’t in stock and my taste buds were yearning for it.
So, this weekend I took matters into my own hand and decided to make my own. I own this Cuisinart Ice Cream Maker, and it has served me well. I did some internet research and found recipes that don’t use an egg custard. While it’s an easier ice cream recipe to make, there’s a big difference when you take the time to make a custard-based ice cream! It’s creamier, and though it might take extra time to cook– the end result is so worth the effort. So, I started with a Basic Vanilla Egg Custard Base.
For the best success, there’s a little bit of prep worked involved:
First things, first! Prepare an ice bath, because to cool down the egg custard, once it’s reached the perfect temperature.
Get a pot ready with a candy thermometer clipped on the side. The perfect temperature you want the cream to reach is 175F. This is where patience pays off. Don’t set the temperature too high to speed up the heating process! Take your time, at medium heat and keep an eye on the thermometer. Once it reaches 175F, you add the sugar and whisk it for a few minutes– so it dissolves completely.
In a separate bowl, whisk four egg yolks (reserve the whites to make your own marshmallow creme, or freeze them for a later use ).
You’ll want to introduce the hot creme into the egg yolks with care. (This is called “tempering”.) Whisk in a small amount of the creme, while whisking so that you don’t get scrambled eggs. Then, pour the cream/egg mixture into the hot creme.
Stir, constantly, until the cream and eggs becomes thick… patience, patience! As tempting as it might be, don’t bring the cream to a boil! (I worked with a medium heat.) The custard should get thick enough to coat the back of a cooking spoon– and that can take about 15 minutes. The ideal temperature is 160F.
Don’t panic if you see “mystery bits” in the custard. That’s what Fine Mesh Stainless Steel Strainers are for! It’s time to finish up the custard– we’re almost there!
Strain the custard…
…push it all through and you’ll see all those bits of cooked egg. Pat yourself on the back for taking that extra step, so that your ice cream is perfect! So, now for the last steps:
Add heavy cream, salt, vanilla and peppermint extract. Taste. It all depends on how much peppermint flavor you want.
Cover the custard with plastic wrap resting right on top and refrigerate this for at least four hours. I left this in the fridge overnight so it would be nice and cold.
We can’t have peppermint stick ice cream without the star of the show, can we? Unwrap six candy canes.
You can use a rolling pin or meat mallet and crush them inside of a plastic bag. Me? I’m using my handy dandy mini chopper! Pulse them a few times.
Perfect! (I like having some bigger chunks mingled in with small ones.) Let’s make ice cream! Insert the frozen bowl into the machine, turn it on whisk in a little bit of pink food color into the custard, before pouring it in. This is optional, but I have a thing for pink peppermint ice cream!
It took about 10 minutes for the custard to get thick, so I began to slowly add in the crushed peppermint.
Poured the frozen custard into a container and pop it into the freezer.
My reward, when I make ice cream, is that there is frozen “crust” that is hard to scrape off the bowl. Works for me! I took a generous taste and I did happy dance. The peppermint ice cream is a perfect, if I do say so myself. Now, to wait…
TASTING NOTES: Nailed it! After freezing this for four hours, the ice cream was set. Fortunately, it wasn’t hard as a rock. It scooped up beautifully, and the texture was exactly what I had hoped for. It was velvety with just the right balance of peppermint. If you look closely, do you see that chunk of peppermint stick? To me, that’s an extra treat! I no longer have to buy my favorite ice cream flavor. I have plans to make this again, and I have ice cream cake in mind! If you don’t own an ice cream maker, they are a worthwhile investment. I know, I know… ice cream is loaded with fat grams. I have made frozen yogurt, as well. Just take it easy and enjoy. I know I will.
Peppermint Stick Custard Ice Cream
Ingredients
- 1-1/2 cups half-and-half cream
- 3/4 cup sugar
- 1/4 teaspoon salt
- 4 egg yolks
- 2 cups heavy whipping cream
- 1 teaspoons vanilla extract
- 1 tsp pure peppermint extract or to taste
- 6 each crushed peppermint candy canes or about 1 cup
- 3 drops Pink Gel Food Coloring optional
Instructions
- Prepare a large bowl with ice and nest a bowl inside. Set a wire mesh strainer (to catch bits of cooked egg).
- In a large saucepan, heat half-and-half cream to 175°; stir in sugar and salt until dissolved.
- Whisk a small amount of the hot mixture into the eggs. Return all to the pan, whisking constantly. Cook over low heat until mixture is just thick enough to coat a metal spoon and a thermometer reads at least 160°, stirring constantly. Do not allow to boil. Remove from heat immediately.
- Quickly transfer the custard into the mesh strainer and into the bowl; place bowl in the large bowl of ice water. Stir gently and occasionally for 2 minutes.
- Stir in cream, vanilla and peppermint extract. Press plastic wrap onto surface of custard. Refrigerate several hours or overnight.
- Add the gel food coloring into the chilled custard, if desired. Add one drop at a time until it's the color you like.
- Fill cylinder of ice cream freezer; freeze according to the manufacturer’s directions. Add the crushed peppermint, in increments, once the ice cream appears to be thickening so that they are mixed well, once the ice cream.
- Transfer ice cream to freezer containers, allowing extra room for expansion. Freeze 2-4 hours or until firm.
Notes
Nutrition
I can never find good peppermint ice cream. This sounds so yummy. I am going to try this. By the way I think in the recipe you meant to put peppermint instead of pepper extract. I knew what you meant but there is bound to be someone who will look for pepper extract. Thanks for sharing the tecipe!! Can’t wait to try
Yikes! Thanks for pointing out my typo. I don’t think pepper would taste good in Ice Cream.