It’s a funny thing. Ice cream makers usually make their appearances during the hot summer months, but peppermint ice cream only shows up in grocery stores during December. For the other eleven months of the year, we get no peppermint and for the spring, fall and winter months, we get no homemade ice cream. It’s time to combine the two. Peppermint ice cream in the summer! Homemade ice cream in the winter! Rah! Rah! Rah!
Okay, it’s pretty obvious that I was never a cheerleader.
But I make a mean ice cream.
Homemade Peppermint Stick Ice Cream: Make Your Own Monday #28
Author: Frugal Antics of a Harried Homemaker
- 2 cups milk
- ⅔ cup sugar
- 2 eggs, beaten
- 2 cups cream or half & half
- 1 Tbsp vanilla extract
- 2 tsp mint extract
- 1 cup of broken hard peppermint candies (starlight mints or candy canes)
- red food coloring (optional)
- In a saucepan, combine the milk, sugar and eggs.
- Heat to 160 degrees F.
- Remove from heat and place in the fridge for 10 minutes.
- After wait time is over, add the cream, vanilla, mint extract and food coloring.
- Place in an ice cream maker drum and churn according to appliance directions.
- Remove paddle from drum and stir in peppermint pieces.
- Place lid on top and put in freezer to cure (at least an hour...unless you can't wait that long).
Once, I made the mistake of adding my candy along with the other flavorings. With the heat of the custard and the action of the ice cream maker, all of it dissolved, leaving behind just the flavor, but no crunch. You need to add the candy after all of the churning is over.
We have topped the ice cream with chocolate sauce for a taste of a peppermint pattie. Serve it on a brownie or in between cookies for another treat.