- Hands-on time:
- 10 mins. to 15 mins.
- Baking time:
- Total time:
- 7 hrs 30 mins. to 9 hrs 20 mins.
- 1 quart
When the holiday season ends, stock up on those peppermint candy canes, and make this sweet minty treat year-round. Cool, creamy and luscious by itself, or paired with chocolate cookies or brownies, you can't go wrong with the refreshing taste of peppermint. And pretty pink scoops make everyone feel special!
- 2 cups heavy cream
- 1 cup whole milk
- 2 large eggs, pasteurized
- 1/3 cup granulated sugar
- 3 tablespoons dry instant vanilla pudding mix OR pastry cream filling mix
- 1/8 teaspoon peppermint oil
- 6 to 8 peppermint candy canes, finely crushed, about 1/3 cup
- a few drops of pink food coloring, if desired
- 1) In a large mixing bowl blend together the cream and milk. Add the eggs and sugar, whisking until the mixture begins to thicken.
- 2) Add the vanilla pudding mix or pastry cream filling mix and whisk until dissolved.
- 3) Stir in the peppermint oil and crushed candy canes, and continue to stir for about 1 minute. This will allow the smallest pieces of candy to dissolve and begin to turn the mixture pink.
- 4) If you want the ice cream to be brighter pink, add a few drops of food coloring.
- 5) Chill the ice cream base for 2 hours minimum, or up to overnight. A cold base will freeze faster, resulting in a smoother ice cream.
- 6) Freeze the base in your ice cream maker according to the manufacturer's directions. If desired, add extra crushed peppermints or more candy cane bits to the mix during the last 5 minutes of freezing.
- Yield: 1 quart.