Peppermint Ice Cream
A refreshing peppermint ice cream with a smooth, creamy texture and a cool mint flavor that delights on hot days or as a festive treat. Perfect for those who love a minty dessert with a rich, dairy-based base, appealing to both kids and adults alike.
Ingredients
Instructions
- Place milk in the top of a large double boiler.
- Bring water to a boil and cook until the milk is thoroughly heated.
- Remove from heat and set aside.
- In a separate bowl, whisk eggs and sugar together until well combined.
- Gradually add the heated milk to the egg mixture, stirring constantly.
- Return the mixture to the double boiler and cook over low heat until it thickens slightly, about 10 minutes.
- Stir in the half and half and peppermint extract.
- Chill the mixture in the refrigerator for at least 2 hours.
- Churn in an ice cream maker according to manufacturer’s instructions.
- Freeze until firm before serving.
Tips & Substitutions
For a creamier texture, consider using heavy cream instead of half and half. If you want to enhance the peppermint flavor, adding crushed Pepperminties can provide both taste and texture. Ensure your ice cream maker is fully chilled for optimal results. If you don't have a double boiler, a heatproof bowl set over a pot of simmering water works just fine.
Serving Suggestions
Serve peppermint ice cream in chilled bowls or cones, garnished with chocolate shavings or crushed candy canes for a festive touch. It pairs beautifully with slices of Old Fashioned Buttermilk Pie for a delightful dessert combination. Consider adding a drizzle of chocolate sauce or serving it alongside a warm brownie for a decadent treat.
Storage & Reheating
Store leftover peppermint ice cream in an airtight container in the freezer for up to two weeks. To prevent ice crystals from forming, press plastic wrap directly onto the surface before sealing. If it gets too hard, let it sit at room temperature for a few minutes before scooping to make serving easier.
Nutrition & Diet Analysis (per serving)
Each serving of Peppermint Ice Cream contains roughly 408 calories, with 7g protein, 75g carbohydrates, and 10g fat. It is an excellent source of iron (28% of the Daily Value), calcium (27% of the Daily Value), and vitamin C (22% of the Daily Value), and a good source of vitamin A and protein.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use a different flavor extract instead of peppermint?
Absolutely! You can experiment with other extracts like vanilla or almond for a different taste. Just remember that the amount might vary based on the intensity of the extract, so start with a small amount and adjust to your liking.
What if I don't have an ice cream maker?
If you don't have an ice cream maker, pour the chilled mixture into a shallow dish and freeze it. Stir every 30 minutes for the first few hours to break up ice crystals until it reaches a smooth consistency. This will take longer but still result in delicious ice cream.
How can I make this recipe dairy-free?
To make a dairy-free version, substitute the milk and half and half with coconut milk or almond milk. Use a dairy-free cream alternative for a richer texture. Make sure to check that your sugar is also vegan if desired.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).