PEPPERMINT ICE CREAM
With flecks of mint candy, this peppermint ice cream recipe is perfect for the holidays. -Berneice Metcalf, Leavenworth, Washington
Provided by Taste of Home
Categories Desserts
Time 35m
Yield 1 quart.
Number Of Ingredients 7
Steps:
- In a large saucepan, heat half-and-half cream to 175°; stir in sugar and salt until dissolved. Whisk a small amount of the hot mixture into the eggs. Return all to the pan, whisking constantly. Cook over low heat until mixture is just thick enough to coat a metal spoon and a thermometer reads at least 160°, stirring constantly. Do not allow to boil. Remove from heat immediately., Quickly transfer to a large bowl; place bowl in a pan of ice water. Stir gently and occasionally for 2 minutes. Stir in cream and vanilla. Press plastic wrap onto surface of custard. Refrigerate several hours or overnight., Fill cylinder of ice cream freezer; freeze according to the manufacturer's directions. Transfer ice cream to freezer containers, allowing headspace for expansion. For each batch, stir in some of the peppermint candy. Freeze 2-4 hours or until firm.
Nutrition Facts : Calories 416 calories, Fat 28g fat (18g saturated fat), Cholesterol 183mg cholesterol, Sodium 121mg sodium, Carbohydrate 34g carbohydrate (30g sugars, Fiber 0 fiber), Protein 5g protein.
PEPPERMINT NO-CHURN ICE CREAM
No ice cream maker is required for this peppermint-packed frozen treat. The refreshing mint flavor comes from two very common candies, while mini marshmallows add an extra something special.
Provided by Food Network Kitchen
Categories dessert
Time 4h20m
Yield 12 to 14 servings
Number Of Ingredients 6
Steps:
- Put a 9-by-5-by-3-inch metal loaf pan in the freezer to chill. Put the chocolate-peppermint candies and 3/4 cup of the heavy cream in a medium saucepan over medium heat and cook, stirring frequently, until the candies are melted, about 5 minutes. Cool completely.
- Meanwhile, whip the remaining 2 cups heavy cream in a large bowl with an electric mixer on medium high until firm peaks form, about 2 minutes. Pour the condensed milk into a medium bowl and fold in 1 cup of the whipped cream with a rubber spatula until combined, then fold the lightened mixture back into the whipped cream until well blended. Gently fold in the marshmallows.
- Remove 2 tablespoons of the chocolate-peppermint candy sauce and set aside. Pour a third of the ice cream mixture into the chilled pan, then top with half of the remaining chocolate-peppermint candy sauce, add a third more of the ice cream mixture, then the remaining chocolate-peppermint candy sauce. Cover with the remaining ice cream mixture and sprinkle the crushed peppermint puffs on top. Drizzle the top with the reserved chocolate-peppermint candy sauce. Loosely cover with plastic wrap and freeze until solid and scoopable, about 3 hours and up to overnight. Serve in a cup with a candy cane if using.
PEPPERMINT ICE CREAM
Provided by Emeril Lagasse
Time 9h25m
Yield about 6 cups
Number Of Ingredients 7
Steps:
- Combine the half-and-half, vanilla bean, vanilla seeds and salt in a nonreactive saucepan over medium heat. Bring just to a boil, then immediately remove the saucepan from the heat.
- In a large bowl add the sugar and egg yolks and whisk to combine. Add the half-and-half mixture, about 1/4 cup at a time, to the beaten eggs and sugar, whisking after each addition. Pour the mixture back into the saucepan and add the mint leaves. Cook over medium-low heat until mixture is thick enough to coat the back of a spoon, 5 to 6 minutes. Remove from the heat and strain through a fine mesh sieve into a clean bowl. Transfer the bowl to an ice bath and stir frequently until custard is completely cool. Refrigerate until thoroughly chilled.
- Pour the custard into an ice cream machine and follow the manufacturer's instructions for churning time. As the ice cream begins to set, sprinkle in the crushed peppermint candies. Transfer the ice cream to a freezer-safe container and freeze until firm, about 8 hours.
PEPPERMINT ICE CREAM
There are a few other peppermint ice cream recipes on the Zaar, but this is my preferred version. It includes the crucial ingredient of peppermint extract and it's a custard-style ice cream, meaning it has more body and less tendency to get icy in the freezer. This is a David Leibowitz recipe via the website Simply Recipes.
Provided by Sass Smith
Categories Frozen Desserts
Time 45m
Yield 1 1/2 quarts, 8 serving(s)
Number Of Ingredients 7
Steps:
- Warm the milk, sugar, and salt in a medium saucepan. Make sure the sugar and salt completely dissolve.
- Pour the cream into a metal bowl set in a larger bowl of ice and set a medium-mesh sieve on top.
- In a separate bowl, whisk together the egg yolks. Slowly pour the warm milk into the egg yolks, whisking constantly, then scrape the warmed egg yolks back into the saucepan.
- Stir the mixture constantly over medium heat with a wooden or heatproof rubber spatula, scraping the bottom as you stir, until the mixture thickens and coats the spatula, about 5-7 minutes.
- Pour the custard through the strainer and stir it into the cream. Then stir until cool over the ice bath. Chill mixture thoroughly in the refrigerator.
- One the mixture is thoroughly chilled, add peppermint extract, a 1/4 teaspoon at a time, tasting the mixture after each addition, until you reach the desired level of peppermintiness. (Different peppermint extracts vary in strength. This recipe uses 2 teaspoons of McCormick peppermint extract.).
- Once chilled, freeze in your ice cream maker according to the manufacturer's instructions.
- Once the ice cream has been formed in the ice cream maker, it will be fairly soft. Fold in the crushed peppermint candy. Put in an airtight plastic container and place in the freezer for at least an hour, preferably several hours. If it has been frozen for more than a day, you may need to let it sit at room temperature for a few minutes to soften it before serving.
Nutrition Facts : Calories 414.4, Fat 33.5, SaturatedFat 19.6, Cholesterol 316.2, Sodium 127.5, Carbohydrate 23.6, Sugar 21.4, Protein 5.7
PEPPERMINT ICE CREAM (ICE CREAM MAKER)
This ice cream would be great in the summer as well as dessert for a winter holiday. Cooking time is the approximate time it takes in my ice cream machine -- yours may differ.
Provided by Lvs2Cook
Categories Frozen Desserts
Time 45m
Yield 1 quart
Number Of Ingredients 4
Steps:
- In a bowl, stir the cream and sugar together until the sugar dissolves. Add the vanilla and stir to combine.
- Set aside for about 15 minutes, stirring occasionally, to allow the flavors to blend.
- Cover and refrigerate until chilled, at least 3 hours or up to 8 hours.
- In a food processor, grind the peppermint candies by pulsing 2 or 3 times. Some of the candies will be more finely ground than others; small chunks of candy will add texture and interest to the final ice cream.
- Pour the cream mixture into an ice cream maker and freeze according to the manufacturer's instructions.
- When nearly frozen and the consistency of thick whipped cream, add the ground peppermint candies. Churn or stir just until mixed.
- Transfer the ice cream to a freezer-safe container.
- Cover and freeze until firm, at least 3 hours or up to 3 days, before serving.
CHOCOLATE PEPPERMINT ICE CREAM
Whipped cream is mixed with sweetened condensed milk, crushed fudge mint cookies, and peppermint candies, then poured into a loaf pan and frozen until firm for an easy, creamy dessert.
Provided by Eagle brand
Categories Trusted Brands: Recipes and Tips EAGLE BRAND®
Yield 9
Number Of Ingredients 5
Steps:
- Beat heavy whipping cream and vanilla extract in large bowl on medium speed with electric mixer in large bowl until stiff peaks form.
- Fold in sweetened condensed milk, cookies and peppermint candies until smooth.
- Pour into 9 x 5-inch loaf pan or other 2-quart container; cover. Freeze 6 hours or until firm.
Nutrition Facts : Calories 613.8 calories, Carbohydrate 58 g, Cholesterol 88 mg, Fat 30.3 g, Fiber 0.6 g, Protein 3.8 g, SaturatedFat 19.2 g, Sodium 157.5 mg, Sugar 40.4 g
PEPPERMINT STICK ICE CREAM
Making any ice cream at home is simple once you master one very important step: knowing when to stop cooking the custard. It should be thick enough to coat the back of the spoon. Test it by drawing a line with your finger. The edge of that line should stay straight for a few seconds without dripping. If you are at all nervous, keep an ice bath near the stove. That way you can plunge the pot into the water and stop the cooking quickly if it comes close to curdling. The recipe includes an optional bittersweet chocolate swirl that adds a sophisticated edge to this refreshing ice cream, but purists can feel free to leave it out.
Provided by Samantha Seneviratne
Categories ice creams and sorbets, dessert
Time 25m
Yield About 1 1/2 quarts
Number Of Ingredients 9
Steps:
- In a medium saucepan, whisk together the egg yolks, sugar and salt until pale yellow. While whisking, slowly add the cream and the milk. Heat the mixture over medium-low heat, stirring constantly with a wooden spoon, until the mixture is thick enough to coat the back of the spoon or about 170 degrees on an instant-read thermometer, 10 to 12 minutes.
- Transfer the mixture through a fine-mesh sieve into a bowl to cool at room temperature. Stir in the peppermint extract. Cover and chill at least 4 hours or overnight. Set a 9-by-5-inch loaf pan in the freezer to chill.
- If adding the chocolate chunks, stir together the chocolate and vegetable oil and set aside. Churn the ice cream mixture in an ice cream machine according to manufacturer's instructions. During the last few minutes of processing, add the candy cane pieces and very slowly drizzle in the chocolate mixture. (If added too quickly, the chocolate will clump; when the ice cream has been fully churned, use a pair of kitchen shears to cut any pieces that are too large.) Transfer the ice cream to the prepared loaf pan, cover well with plastic wrap and freeze until firm.
Nutrition Facts : @context http, Calories 318, UnsaturatedFat 9 grams, Carbohydrate 24 grams, Fat 25 grams, Fiber 1 gram, Protein 3 grams, SaturatedFat 14 grams, Sodium 59 milligrams, Sugar 22 grams, TransFat 0 grams
PEPPERMINT STICK ICE CREAM WITH HOT FUDGE SAUCE
The most delicious mint ice cream there is--tinted pink and studded with crushed candy canes or peppermint candies. This is bound to become your new fave. And if you top it with hot fudge sauce, you may be ruined for all other ice cream, going forward.
Provided by Jessie Sheehan
Categories Desserts Frozen Dessert Recipes Ice Cream
Time 7h
Yield 8
Number Of Ingredients 17
Steps:
- Combine milk, cream, and 1/2 cup sugar for ice cream in a medium pot over medium heat; bring to a simmer.
- Meanwhile, stir together egg yolks, remaining 1/4 cup sugar, and salt in a small bowl.
- Pour some of the hot milk-cream mixture into the egg yolk mixture, whisking quickly to avoid scrambling the eggs. Pour the mixture back into the saucepan. Whisk and cook until custard coats the back of a spoon and does not flow when you run a finger through it, about 3 minutes.
- Transfer custard to a clean bowl and refrigerate until cold, at least 2 hours but preferably overnight.
- Remove custard from the refrigerator and stir in peppermint extract and food coloring. Pour mixture into an ice cream maker and freeze according to manufacturer's instructions, about 20 minutes; add crushed candy canes at the end of the churning time, or right before. Transfer to an airtight container and freeze until firm, about 4 hours.
- Combine cream, corn syrup, and sugar for hot fudge sauce in a medium saucepan. Sift in cocoa powder, stir, and bring to a boil over medium-high heat. Add chocolate, reduce heat to medium. Simmer, stirring occasionally with a wooden spoon, until completely melted. Remove from the heat and stir in butter, vanilla, and salt.
- Place a scoop of peppermint ice cream into a bowl, dribble on some hot fudge sauce, and sprinkle with additional crushed candy canes.
Nutrition Facts : Calories 752.2 calories, Carbohydrate 87 g, Cholesterol 244.1 mg, Fat 41.8 g, Fiber 3.4 g, Protein 8.1 g, SaturatedFat 24.8 g, Sodium 287.9 mg, Sugar 64.4 g
More about "home made peppermint ice cream recipes"
HOMEMADE PEPPERMINT ICE CREAM - AMANDA'S COOKIN'
From amandascookin.com
4.8/5 (13)Estimated Reading Time 3 mins
- Combine all ingredients except for the crushed peppermint candies in a large bowl and whisk until well combined. Pour into your ice cream maker and process according to the manufacturer’s instructions.
- Turn the ice cream out into a freezer container and freeze until hard, usually a few hours or so, but overnight is best.
PEPPERMINT ICE CREAM - BAREFEET IN THE KITCHEN
From barefeetinthekitchen.com
4.4/5 (23)Total Time 10 minsCategory DessertCalories 378 per serving
- Place the candy and milk in a food processor or blender and pulse until the candy is broken down and mostly dissolved into the milk.
- Whisk together the cream, sugar, vanilla, peppermint extract, and salt. Add the crushed candy and whisk until mostly combined.
- Pour into your ice cream maker and process according to the manufacturer's instruction. Serve immediately for soft serve ice cream or transfer to an airtight container and freeze until firm. Enjoy!
PEPPERMINT ICE CREAM RECIPE - SIMPLY RECIPES
From simplyrecipes.com
4.8/5 (10)Total Time 1 hr 17 minsCategory Dessert, Ice Cream, PeppermintCalories 323 per serving
BEST HOMEMADE PEPPERMINT ICE CREAM RECIPE
From creationsbykara.com
NO-CHURN PEPPERMINT ICE CREAM – BAKING THIS SIMPLE
From bakingthissimple.com
THE BEST PEPPERMINT ICE CREAM RECIPE - PASTRY CHEF ONLINE
From pastrychefonline.com
PEPPERMINT ICE CREAM RECIPE WITH 5 SIMPLE INGREDIENTS
From dallasnews.com
PEPPERMINT ICE CREAM RECIPE - RECIPES.NET
From recipes.net
PEPPERMINT ICE CREAM - 5 INGREDIENTS
From dessertsonadime.com
MINT ICE CREAM (NANA'S FAMOUS RECIPE) - THE FOOD CHARLATAN
From thefoodcharlatan.com
5 INGREDIENT PEPPERMINT ICE CREAM (WITH NO CHURN INSTRUCTIONS)
From ketofocus.com
HOW TO MAKE HOMEMADE PEPPERMINT ICE CREAM - SLAP DASH MOM
From slapdashmom.com
EASY HOMEMADE PEPPERMINT ICE CREAM | LIL' LUNA
From lilluna.com
HOW TO MAKE PEPPERMINT ICE CREAM - HOUSE OF NASH EATS
From houseofnasheats.com
PEPPERMINT ICE CREAM - CELEBRATE CHRISTMAS HOLIDAYS WITH THIS …
From greedygourmet.com
HOMEMADE PEPPERMINT ICE CREAM - MADE IT. ATE IT.
From madeitateitlovedit.com
NO COOK PEPPERMINT ICE CREAM - BAKERS TABLE
From bakerstable.net
HOMEMADE PEPPERMINT ICE CREAM SANDWICHES RECIPE
From savvymamalifestyle.com
HOMEMADE PEPPERMINT ICE CREAM RECIPE | A FARMGIRL'S DABBLES
From afarmgirlsdabbles.com
YORK PEPPERMINT PATTY ICE CREAM DESSERT - LIFE CURRENTS
From lifecurrentsblog.com
PEPPERMINT ICE CREAM - THE PIONEER WOMAN
From thepioneerwoman.com
HOMEMADE PEPPERMINT CHOCOLATE CHIP ICE CREAM - LET'S DISH …
From letsdishrecipes.com
PEPPERMINT ICE CREAM RECIPE: HOW TO MAKE IT
PEPPERMINT ICE CREAM RECIPE | MYRECIPES
From myrecipes.com
PEPPERMINT ICE CREAM - GIMME SOME OVEN
From gimmesomeoven.com
BEST PEPPERMINT ICE CREAM - WONDERMOM WANNABE
From wondermomwannabe.com
PEPPERMINT ICE CREAM RECIPE - TASTING TABLE
From tastingtable.com
PEPPERMINT ICE CREAM RECIPE | MYRECIPES
From myrecipes.com
PEPPERMINT ICE CREAM WITH FRESH MINT - MY FRUGAL HOME
From myfrugalhome.com
PEPPERMINT ICE CREAM
From icecreamfromscratch.com
FAST AND EASY SHORTCUT PEPPERMINT ICE CREAM RECIPE - JULIE BLANNER
From julieblanner.com
PEPPERMINT ICE CREAM RECIPE - CULINARY SHADES
From culinaryshades.com
PEPPERMINT ICE CREAM RECIPE | BY LEIGH ANNE WILKES
From yourhomebasedmom.com
NO CHURN PEPPERMINT ICE CREAM - PASTRY CHEF ONLINE
From pastrychefonline.com
PEPPERMINT STICK ICE CREAM - CUISINART
From cuisinart.com
HOMEMADE PEPPERMINT ICE CREAM : OPTIMAL RESOLUTION LIST
From recipeschoice.com
EASY PEPPERMINT ICE CREAM | HALLMARK IDEAS & INSPIRATION
From ideas.hallmark.com
KAHLUA PEPPERMINT MOCHA RECIPES - THERESCIPES.INFO
From therecipes.info
HOMEMADE PEPPERMINT ICE CREAM RECIPE - CHISEL & FORK
From chiselandfork.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love