Peppermint Stick Ice Cream
- Total Time
- 25 minutes, plus chilling and processing
- Rating
- Comments
- Read comments
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Ingredients
- 8large egg yolks
- 1cup sugar
- ¼teaspoon kosher salt
- 3cups heavy cream
- 1cup whole milk
- 1½teaspoons peppermint extract
- ½cup finely crushed candy canes
- 5ounces bittersweet chocolate, melted
- 4teaspoons vegetable oil
For the Chocolate Chunks (optional)
Nutritional analysis per serving (16 servings)
316 calories; 24 grams fat; 14 grams saturated fat; 1 gram trans fat; 7 grams monounsaturated fat; 1 gram polyunsaturated fat; 24 grams carbohydrates; 1 gram dietary fiber; 22 grams sugars; 4 grams protein; 54 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
In a medium saucepan, whisk together the egg yolks, sugar and salt until pale yellow. While whisking, slowly add the cream and the milk. Heat the mixture over medium-low heat, stirring constantly with a wooden spoon, until the mixture is thick enough to coat the back of the spoon or about 170 degrees on an instant-read thermometer, 10 to 12 minutes.
- Step 2
Transfer the mixture through a fine-mesh sieve into a bowl to cool at room temperature. Stir in the peppermint extract. Cover and chill at least 4 hours or overnight. Set a 9-by-5-inch loaf pan in the freezer to chill.
- Step 3
If adding the chocolate chunks, stir together the chocolate and vegetable oil and set aside. Churn the ice cream mixture in an ice cream machine according to manufacturer’s instructions. During the last few minutes of processing, add the candy cane pieces and very slowly drizzle in the chocolate mixture. (If added too quickly, the chocolate will clump; when the ice cream has been fully churned, use a pair of kitchen shears to cut any pieces that are too large.) Transfer the ice cream to the prepared loaf pan, cover well with plastic wrap and freeze until firm.
Private Notes
Comments
This is the best peppermint ice cream I've been had, hands down. Starlight mints work just as well of candy canes are out of season. I found that if the peppermint candy pieces are a not ground as finely as the recipe suggests, it makes for a better ice cream. You will not be disappointed if you make this!
This is the best ice cream I have made. Next time I will keep the peppermint pieces larger. Like the size of a lentil, not a grain of rice. Great taste and texture!
At this point I would just be piling on, but this ice cream is delicious!! I made it exactly as described and it turned out so creamy and rich with just the right amount of peppermint flavor. I used my candy thermometer to monitor the temperature of the custard, while stirring constantly and had no issues with curdling, and it coated the spoon right around 170 degrees F. Made it for a small holiday dinner party and it was a hit!
I found the peppermint extract not subtle enough and will use less. For the chocolate, I shaved mine. I poured the chocolate and oil mixture into a parchment paper lined container to make one chocolate bar. After freezing it and next letting it reach room temperature, I shave the chocolate using the largest slot (one slot) on a food grater. After the ice cream starts to get hard, this is when I add the peppermint candy and shaved chocolate (last step before adding) for nice mixture throughout.
I've been making this for my family Christmas dinner for several years now. Everyone loves it!
Absolutely fantastic! After reading comments I increased the peppermint extract a bit. I also added crushed chocolate cookies at the very end of churning. Delicious and crowd pleasing.