Christmas Peppermint Ice Cream
A smooth, creamy holiday ice cream infused with peppermint and vanilla, with crushed candy canes adding festive color, sweetness, and refreshing mint flavor.
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Ingredients
- 1 tablespoon vanilla extract
- 1½ cups whole milk
- ¼ teaspoon salt
- 1 cup finely crushed candy canes approximately 15 standard-size candy canes, with a small portion reserved for topping
- 2 cups heavy cream for a particularly rich and creamy consistency
- 1 teaspoon pure peppermint extract preferably pure extract for the best flavor
- 1½ cups light cream
- 1½ cups granulated sugar
Instructions
- Combine the dairy and sugar. In a large mixing bowl, blend the whole milk, light cream, heavy cream, and granulated sugar. Stir thoroughly until the sugar has completely dissolved into the dairy mixture.
- Add the extracts and salt. Pour in the vanilla extract and peppermint extract, then add the salt. Stir well so the flavorings are evenly distributed throughout the mixture.
- Incorporate the candy canes. Fold in the crushed candy canes, reserving a small amount for garnishing the finished ice cream. As the candy pieces begin dissolving, they will naturally tint the mixture pink while intensifying its peppermint flavor.
- For more noticeable pieces of peppermint candy in the finished ice cream, do not add the crushed candy canes at this stage. Instead, incorporate them during the final 5 minutes of churning.
- Churn the mixture. Transfer the prepared ice cream base to an ice cream maker. Churn according to the manufacturer’s instructions until the mixture develops a soft-serve consistency.
- Serve or freeze. Serve the peppermint ice cream immediately for a softer texture, or transfer it to a suitable freezer container and freeze until it reaches a firmer consistency.
- Before serving, scatter the reserved crushed candy canes over the top for a festive finishing touch.