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Dec 3, 2007 05:18 AM

Peppermint Ice Cream

Anyone have a favorite recipe for this they'd be willing to share?

Husband loves peppermint ice cream. MIL is coming to visit this week. She bought us an ice cream maker a few years back as an Christmas gift. We don't use it very often but I think it would be nice to make some ice cream while she's here and show her we do appreciate the gift...and why not make husbands' favorite at the same time.

Also, like I said I dont' make ice cream much, a couple times a year so haven't experimented really. Can I make the custard on Tuesday night and keep it in the fridge and churn it when I get home from work on Wed evening or is it better to churn as soon as the custard has cooled?

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  1. I don;t have a recipe for you--though I love it! If I made a batch I would eat it all at once.
    However, I can say that you may make the custard ahead of time--in fact it will probably be better for it--longer for the ingredients meld together. Just keep it cold, obviously.

    1. Definitely make the custard the day before. Then you know it will be very cold by the time you churn, which is important.

      As for peppermint, I'm guessing that you'd want to do this with the peppermint sticks, and not the fresh peppermint herbs?

      Assuming the sticks, here's what I'd do. Find a generic vanilla recipe (I'll post mine below) and at the beginning take 2 sticks and throw them in the cream mixture as you begin to scald the milk/cream. Then, once it reaches the stage just before you'd temper the eggs, take it off the heat and let the peppermint sticks steep a little longer. Remove the sticks, temper the eggs and go on with the rest of the recipe as it calls.

      Then when you are ready to churn, take a few more sticks, crush them into pieces and during the last 5 minutes of churning, throw them into the ice cream mixture.

      Doing the peppermint at both stages ensures that the peppermint is pronounced throughout the ice cream, but you also have the small chunks to give it that great texture and added flavor.

      Just my few thoughts. Good luck.

      My Vanilla Ice Cream recipe:

      • 2 cups heavy cream
      • 1 cups milk
      • 4 egg yolks
      • 1 cups sugar, divided
      • ½ tsp vanilla
      • pinch of salt

      Make Custard:
      Heat milk, cream and ¾ cup of sugar and pinch of salt in saucepan. Heat to 180 degrees. Turn off heat. Meanwhile, whip yolks and remaining ¼ cup sugar until smooth and pale yellow. Temper yolks with small amounts of hot cream mixture (whisking, adding small amounts at a time). Once tempered, add egg mixture into pot with cream. Heat back up to 175 (no more), slowly, stirring constantly.

      Strain through fine meshed sieve. Chill to 40 degrees. Freeze in ice cream machine.

      1 Reply
      1. re: adamclyde

        When I make peppermint ice cream which mine and my mother's favorite ice cream I strain the custard into a bowl with crushed peppermints (spring for the good ones). I let the hot custard melt the peppermints. I short the sugar a little to make up for the addition of the mints. I also add a little peppermint extract to jack up the flavor without making it too sweet.

      2. Thanks for the suggestions everyone. I found this recipe online and decided to try it. Have the custard chiling right now. Will see how it turns out.

        9 Replies
        1. re: ziggylu

          Made sundaes after dinner tonight with the ice cream. It was delicious! Very creamy with just the right amount of peppermint. Topped with some Scharffenberger fudge sauce, whipped cream, a couple peppermint reception sticks and the requisite cherry it was a delicious sundae.

          This recipe is definitely a keeper. If anyone else is craving peppermint ice cream definitely give it a try!

          1. re: ziggylu

            Thanks for reporting back and providing the link to your recipe. The sundae w/ fudge sauce sounds delicious! I checked The Perfect Scoop by Lebovitz and there isn't a peppermint candy ice cream, only fresh mint. He also has a recipe for peppermint patties that can be used as a mix-in to any flavor.

            Your recipe looks pretty rich w/ 8 egg yolks. I would normally use about 5-6 for the other ratios so I'm wondering if you found it too eggy-tasting or if you would reduce the yolk amount next time? Thanks!

            1. re: Carb Lover

              I made a half batch but the proportions were the same(so 4 egg yolks to half the liquid). None of us noticed it being very eggy at all...the peppermint might have masked it? We really liked the texture actually, maybe because of the high egg yolks.

              Looks like the owner of the site collaborated with D. Lebovitz on the recipe(at least by her introduction it seems that way). I've made his fig ice cream as well and loved that too. I ordered the book yesterday from Amazon because I liked that and this peppermint recipe so much. Looking forward to trying more in the book.

              1. re: ziggylu

                Thanks for your reply. I think the site is terrific w/ well-written recipes that work. The Perfect Scoop is a great book; his classic hot fudge is a hit, as are most of the ice cream recipes that I've tried.

                Just in case you haven't seen it, I've linked a thread on the book. I hope you share your experiences as you try the recipes...


                1. re: Carb Lover

                  Thanks for the link. My book should arrive tomorrow so I'm looking forward to reading it.

                  Also, because of the sundaes we'd made I had a jar of maraschino cherries I needed to do something with so I made another batch of the base I used for the peppermint but made cherry vanilla this time. This time around the base DID taste eggy since the flavors weren't as strong as the peppemint was. MIL liked it a lot but husband said he'd prefer it less eggy....

                  1. re: ziggylu

                    more important than the number of eggs used is the importance of cooking them perfectly. You can have a 12-egg custard that doesn't really taste eggy (super, super rich, but not eggy. Just don't overcook them at all. Cook them really slow and don't take them above 170-ish.

                    Good luck with the new book. I've heard it's great.

                    1. re: adamclyde

                      ah! that probably was the problem with the cherry batch then. I came into a new copper pot between the peppermint and cherry and used it the first time for the custard for the cherry batch. I did notice I overcooked it a bit as I was straining it and made a mental note about being careful when using the pan next time around until I was really used to how it reacted. That probably explains the eggier flavor then.

                      I'm thinking MIL might not have liked it as much as she said she did as I got up this morning and noticed she'd put what we didn't eat in the refrigerator last night! LOL!

                  2. re: Carb Lover

                    I made the hot fudge from The Perfect Scoop and it tastes phenomenal. The problem I had was that when putting the hot fudge on the ice cream, the fudge hardened. Any ideas what might have gone wrong?

                    1. re: cookiegirl

                      Hmmm...I'm not sure why yours hardened. I made the classic hot fudge the other night and it was near perfect, although I like to add a pinch of salt and I'm going to reduce the brown sugar just a touch next time.

                      The photo below was taken when the sauce was poured on to vanilla bean ice cream while it was still moderately warm. It quickly streamed down to pool at the bottom and gave a marbled effect to the ice cream, but it didn't really harden.

                      This chocolate sauce is great to have in the fridge to cheer me up after a long work day!

          2. This works best in the summer, but we have become addicted to mint chip using fresh mint from the garden (chopped very fine), milk, cream, sugar, and good-quality chopped chocolate. Stir it together, pour in machine. That's it, no custard, fresh and delicious and completely quick.