Peppermint Ice Cream is a delightful treat that combines creamy textures with a refreshing minty twist. Perfect for a warm day or holiday celebration, the recipe is sure to impress your friends and family without much fuss.
When it comes to ingredient considerations, feel free to swap the 2% milk for almond or coconut milk if dietary preferences lean that way. For a more indulgent version, whole milk could also be used. Always check for allergies with the crushed peppermint candies, as some might contain gluten or other allergens. Sourcing quality ingredients can make a difference, especially with the milk and vanilla, so opt for organic if possible for the best flavor.
Ice Cream & Frozen
Peppermint Ice Cream (from Cooking Light) Recipe
Ingredients
- 2 1/2 cups 2% low-fat milk, divided
- 2 large egg yolks
- 2 teaspoons vanilla
- 1 (14 ounce) can fat-free sweetened condensed milk
- 2/3 cup crushed peppermint candy (about 25 candies)
Instructions
- Combine 1 1/4 cups of 2% low-fat milk and 2 large egg yolks in a heavy saucepan over medium heat.
- Cook the mixture until slightly thickened, which should take about 8 minutes, stirring constantly (just don’t let it boil).
- Once slightly thick, cool the egg mixture for a short while.
- In a large bowl, mix the cooled egg mixture with the remaining 1 1/4 cups of 2% milk, 2 teaspoons of vanilla, and the 14-ounce can of fat-free sweetened condensed milk.
- Cover the bowl and chill the mixture completely, allowing those flavors to mingle.
- Stir in the 2/3 cup of crushed peppermint candy, ensuring even distribution throughout the mixture.
- Pour the mixture into the freezer can of your ice cream maker and freeze according to the manufacturer’s instructions.
- After it’s done churning, spoon the ice cream into a freezer-safe container, cover it, and freeze for about 1 hour or until firm.
Part of our Ice Cream & Frozen Dessert Recipes collection — Part 3 of 3: