This homemade peppermint ice cream recipe is easy to prepare. Jazz it up with cookies, dark chocolate or candy canes. Click here for the recipe!
- 500ml (2 cups) double cream
- 250ml (1 cup) whole milk
- 125ml (1/2 cup) + 15ml (1 tbsp) granulated sugar
- 4 large egg yolks
- 7.5ml (1/2 tbsp) vanilla paste
- 5ml (1 tsp) peppermint extract
- Combine the cream, vanilla, milk and 15ml (1 tbsp) sugar in a saucepan. Bring to the boil then remove from the heat.
- In a large bowl, whisk together the 125ml (1/2 cup) sugar and egg yolks, until the mixture has gone pale in colour and doubled in size.
- Temper hot milk into the sugar yolk mixture, by slowly adding hot milk about 60ml (1/4 cup) at a time, whisking to distribute heat. Once all the milk has been added, transfer mixture back into the saucepan.
- Place the saucepan over medium-low heat. Stir until mixture reaches nappé consistency, or 80°C (180°F) on a kitchen thermometer. Let mixture sit at this temperature for 5 minutes to pasteurise the eggs.
- Remove from heat and pour the custard into a large mixing bowl. Place the bowl into icy water and stir until the custard has cooled.
- Pour the custard, along with the peppermint extract, into an ice cream maker and churn according to your unit’s instructions.
- Transfer the ice cream to a sealable container and freeze for at least 3 hours or overnight.
- Ice cream makers vary in timings. The one I use will finish churning in 50 minutes. If your machine’s process takes longer, adjust the timings accordingly.
- Tweak the peppermint ice extract to taste but don’t use more than 10ml (2 tsp) in this recipe with the current ratios. Before the ice cream is frozen, the flavour might come across as mild but during the freezing process the mint flavour strengthens for some reason. Use too much and the ice cream might end up tasting like toothpaste!
- Category: Ice Cream
- Method: Freeze
- Cuisine: American
Keywords: peppermint ice cream, homemade mint ice cream recipe, ice cream maker recipe, peppermint extract recipe