I am VERY picky when it comes to peppermint ice cream. It's a seasonal indulgence that I love, but only if it's just right. They say you eat with your eyes and when it comes to peppermint ice cream, I know whether or not I'll enjoy a certain brand simply by the way it looks.

Are there actual peppermint pieces in the ice cream? If not, there's no way I'll touch it. I have to have little peppermint crunchies with every bite.

Does it have a more spearmint flavor than peppermint flavor? I adore the sweeter spearmint flavor!

Is the color of the ice cream only pink with red peppermint pieces? I might eat it but it's nowhere near as tasty as a white ice cream with red AND green peppermint pieces mixed in.

I know. It's all in my head but thus it is.

So  being that I'm in the mood for peppermint ice cream and finding not one brand that fit my idea of perfection, I set about to make my own. After perusing pinterest I settled on this recipe, with one change: I substituted two teaspoons of vanilla extra for the peppermint extract and added 1/4 teaspoon of mint extract. Below is the basic custard mixture ready for the ice cream machine.

To prevent my crushed candy cane pieces from completely dissolving in the ice cream I waited until the last possible moment of churning to add them to the mix. Then immediately placed into the freezer to become more solid. After crushing the pieces I put them in a collander to sift out the tiniest flakes which might dissolve anyway and totally discolor the ice cream. I don't mind red and green swirls. I just don't want them mixing so much I get brown ice cream.

And here is the finished product, sprinkled with a few reserved candy cane flakes. I highly recommend this recipe. I will use it as a base for other flavors from here on out.This ice cream is so creamy; no ice crystals at all. Crunchy peppermint pieces and smooth ice cream. Yum!!

  • Peppermint Ice Cream - from www.sproutedkitchen.com

  • 5 egg yolks
  • 1 cup sugar
  • 1 1/2 cups milk
  • 2 cups heavy cream
  • 2 teaspoons cornstarch
  • 2 teaspoons peppermint extract
  • 1/2 cup crushed peppermint candies
Set a large glass bowl above a pot of simmering water, not letting the bottom of the bowl touch the water line. Add the egg yolks and sugar into the bowl and stir occasionally until the sugar has mostly dissolved the the yellow has paled in color. About 5 minutes. Set the bowl aside.
Mix 1/4 cup of the milk with the cornstarch and set aside to dissolve. Empty the water from the pot, put the remaining milk and cream in the pot over medium heat and warm until bubbles form on the outer edges. Slowly add the warm cream to the yolks, stirring as you add to temper. Stir in the cornstarch mixture and the peppermint extract.
Chill the mixture in the fridge for at least an hour. 
Put the mixture in an ice cream maker and churn according to instructions. In the last minute, add the peppermint candies. Take a bite, if its not quite minty enough for you, add another splash of extract. Transfer the mixture to a container for the freezer, and freeze for at least a few hours to firm up.