Indulge in the refreshing taste of homemade Peppermint Stick Ice Cream, a delightful treat that balances sweetness with a hint of cool mint.
Made with wholesome ingredients, it’s naturally lower in saturated fat and can be customized with a chocolate swirl for added flavor.
Quick to prepare and perfect for everyday enjoyment, it’s a satisfying frozen dessert for the whole family.
Creamy Peppermint Ice Cream
Equipment
- 1 Medium saucepan (2–3 qt)
- 1 whisk
- 1 Mixing Bowl (Large)
- 1 Fine mesh sieve
- 1 Ice cream maker (or freezer-safe container for no-churn method)
- 1 Spatula
- Optional: 1 Small bowl for chocolate swirl
Ingredients
- 2 cups heavy cream
- 1 cup whole milk
- ¾ cup granulated sugar
- 4 large egg yolks
- 1 tsp pure peppermint extract
- ½ tsp vanilla extract
- Pinch of salt
- Optional Chocolate Swirl: ¼ cup bittersweet chocolate chopped
Instructions
- Prepare Your Ice Bath: Before you begin cooking, fill a large bowl with ice and water to create an ice bath. This will be used later to quickly cool the custard and prevent it from overcooking. Keeping the ice bath ready is a crucial safety step, as custards can easily curdle if left too long on the stove.
- Warm the Cream and Milk: In a medium saucepan over medium heat, combine 2 cups of heavy cream and 1 cup of whole milk. Stir gently with a whisk to ensure they blend smoothly. Heat the mixture until it is warm and just starting to steam. Avoid boiling. Warming the liquid helps prevent the eggs from curdling when added in the next step.
- Whisk the Egg Yolks and Sugar: While the milk and cream warm, take 4 large egg yolks and place them in a separate large mixing bowl. Add ¾ cup granulated sugar. Using a whisk, beat the mixture until it turns pale yellow and slightly thickened. This step is essential because it ensures your ice cream will have a smooth, creamy texture without graininess.
- Temper the Eggs: To avoid scrambling the eggs, slowly pour about ½ cup of the warm cream mixture into the yolk and sugar mixture, whisking constantly. This process, called tempering, gently raises the temperature of the eggs. Once combined, slowly whisk in the remaining warm cream mixture. This step ensures your custard will be silky and free of lumps.
- Cook the Custard: Return the tempered mixture to the saucepan and cook over medium-low heat. Stir continuously with a spatula or wooden spoon, making sure to reach the edges and bottom to prevent sticking. Cook until the custard thickens enough to coat the back of a spoon. To test, draw a line through the custard with your finger; the line should stay clear for a few seconds. If you’re unsure, you can immediately place the pot in the prepared ice bath to stop cooking.
- Strain the Custard: Once the custard reaches the desired thickness, pour it through a fine-mesh sieve into a clean mixing bowl. This removes any tiny bits of cooked egg and ensures a perfectly smooth texture. Allow the custard to cool for a few minutes at room temperature, stirring occasionally to release some of the heat.
- Add Flavorings: Once slightly cooled, stir in 1 teaspoon pure peppermint extract, ½ teaspoon vanilla extract, and a pinch of salt. These flavorings give your ice cream its signature refreshing taste. Taste carefully and adjust the peppermint slightly if desired; a little goes a long way.
- Chill the Custard Completely: Cover the custard with plastic wrap, pressing it directly onto the surface to prevent a skin from forming. Refrigerate for at least 2–4 hours, or overnight if possible. The custard must be thoroughly chilled before churning to achieve the best creamy texture.
- Prepare Optional Chocolate Swirl: If adding a chocolate swirl, melt ¼ cup bittersweet chocolate gently in a small bowl over a double boiler or in short bursts in the microwave. Stir until smooth. Allow it to cool slightly so it’s pourable but not too hot, which could affect the custard.
- Churn the Ice Cream: Pour the chilled custard into your ice cream maker and churn according to the manufacturer’s instructions, usually 20–30 minutes, until it reaches a soft-serve consistency. If not using a machine, pour the custard into a freezer-safe container, stir every 30–45 minutes until fully set, to mimic the creamy texture.
- Layer with Chocolate Swirl (Optional): If using the chocolate swirl, transfer half of the churned ice cream into a container. Drizzle half of the melted chocolate over it. Add the remaining ice cream on top and drizzle the rest of the chocolate. Use a spatula or knife to gently fold the chocolate in a swirling pattern, creating ribbons throughout the ice cream. Avoid overmixing, as you want distinct swirls.
- Freeze Until Firm: Cover the container with a lid or plastic wrap and freeze the ice cream for at least 4 hours, or until firm enough to scoop. For best results, allow it to sit at room temperature for 3–5 minutes before scooping.
- Serve and Enjoy: Scoop into bowls or cones and enjoy the refreshing, minty, creamy delight of homemade Peppermint Stick Ice Cream. Perfect for hot summer days, holiday treats, or anytime you crave a cool dessert. Garnish with crushed peppermint candy or chocolate shavings for an extra festive touch.
Notes
- Always chill your custard thoroughly before churning; this ensures a smooth, creamy texture and prevents ice crystals from forming.
- Use fresh, high-quality peppermint extract for a vibrant, natural flavor. Avoid artificial flavoring that can taste overpowering or chemical.
- If adding the chocolate swirl, allow it to cool slightly so it doesn’t melt the ice cream while folding in.
- Softly fold the chocolate swirl to maintain visible ribbons; overmixing will blend it entirely into the ice cream.
- For extra flair, sprinkle crushed peppermint candy on top before serving. This adds texture and enhances the festive appeal.
Chef’s Secrets: Expert Tips For Creaminess
Creating the perfect peppermint ice cream begins with careful attention to custard preparation.
Tempering the egg yolks slowly is crucial—this ensures a smooth, velvety base without curdling.
Cooking over medium-low heat and stirring constantly prevents lumps and achieves the right thickness.
For a richer flavor, consider infusing the milk and cream with a few crushed peppermint sticks before mixing with the eggs, then strain them out for a natural, aromatic mint essence.
The chocolate swirl, when added carefully, elevates the dessert with a sophisticated contrast in flavor and texture.
Serving Suggestions: Delicious Pairing Ideas
Peppermint Stick Ice Cream is versatile and pairs beautifully with various desserts.
Serve it alongside warm chocolate brownies or a slice of rich chocolate cake for a classic mint-chocolate combination.
For a lighter treat, enjoy it in a crisp waffle cone or with fresh berries, which complement the cool, refreshing mint.
During festive occasions, top with crushed candy canes or chocolate shavings for visual appeal and added crunch.
This ice cream is equally delightful on its own as a simple, refreshing snack.
Storage Tips: Keeping Ice Cream Perfect
To maintain the creamy texture, store the ice cream in an airtight container to prevent freezer burn.
Press a layer of parchment paper or plastic wrap directly onto the surface before sealing to reduce ice crystal formation.
Store in the coldest part of your freezer rather than the door for consistent texture.
Homemade ice cream is best enjoyed within 1–2 weeks for peak flavor and creaminess.
If slightly hardened, let it sit at room temperature for 3–5 minutes before scooping.
Frequently Asked Questions
1. Can I make this ice cream without eggs?
Yes! You can create an eggless version by replacing the custard base with sweetened condensed milk and heavy cream.
The texture will be slightly different but still creamy and delicious.
2. How do I prevent ice crystals from forming?
Thoroughly chilling the custard before churning and storing in an airtight container with plastic wrap on top helps prevent ice crystals.
Churning evenly is also essential.
3. Can I adjust the peppermint flavor?
Absolutely. Start with 1 teaspoon and taste after mixing; add more gradually to achieve your preferred level of minty freshness without overpowering the ice cream.
4. How do I add the chocolate swirl effectively?
Melt chocolate and let it cool slightly. Layer it with half of the ice cream, then add the remaining ice cream.
Use a spatula to gently fold for visible ribbons, avoiding overmixing.
5. Can I prepare this ice cream in advance for a party?
Yes! Prepare the custard a day ahead and chill it overnight. Churn and add the chocolate swirl the same day you plan to serve.
Keep in a sealed container in the freezer until serving.
