Peppermint Ice Cream

Alison Needham

When I was a girl, one of my favorite Christmas sweets was pink peppermint ice cream. This ice cream is truly easy to prepare because it's not custard based. If you can't find super-fine sugar, just whiz regular sugar around in a blender or food processor for a few seconds to create a finer texture so it will dissolve more easily in the cream mixture.

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Prep Time 5

Cook Time 20

Total Time 25

Course Dessert

Cuisine American

Servings quart

Calories 3384 kcal

Equipment

Ice Cream Maker

Ingredients

2 cups cold heavy cream
2 cup cold half and half
1 cup super-fine sugar
1½ teaspoons peppermint extract
4-5 drops red food coloring if desired
½ cup crushed peppermint candy about 4 candy canes

Instructions

Whisk cream, half and half, sugar, peppermint extract, food coloring and peppermint candy together in a large bowl until sugar is completely dissolved.
Pour into the frozen bowl of an ice cream maker, and freeze according to manufacturer's directions. It usually takes about 20 minutes. Ice cream will be soft set.
Pour into a large freezer proof container (I like to use a metal loaf pan), cover with plastic wrap and freeze until solid, about 2-3 hours.

Nutrition

Calories: 3384kcalCarbohydrates: 315gProtein: 29gFat: 228gSaturated Fat: 144gPolyunsaturated Fat: 10gMonounsaturated Fat: 59gCholesterol: 707mgSodium: 426mgPotassium: 1104mgSugar: 292gVitamin A: 8711IUVitamin C: 7mgCalcium: 835mgIron: 1mg

Keywords peppermint ice cream

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