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, vanilla and peppermint extract if desired. 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.
Peppermint Ice Cream Tips
What different types of mint can you use in a peppermint ice cream recipe?
You can use several different types of mint in peppermint ice cream. In addition to red-and-white-striped ones, try using crushed candy canes, spearmint candies, peppermint chocolate chips or a mix!
Can you use fresh mint in Peppermint Ice Cream?
Yes, you can use fresh mint in Peppermint Ice Cream. Add 3-4 sprigs of fresh peppermint or spearmint to the cream as it heats up. Let it sit 5-10 minutes before straining it out and proceeding with the recipe. Check out our top 10 peppermint recipes!
How do you store homemade Peppermint Ice Cream?
To store homemade Peppermint Ice Cream, press a piece of waxed paper on top to keep air out and to prevent crystals from forming on the surface. Store ice cream in the coldest part of the freezer, which is usually in the back towards the bottom.
What variations can I make on this peppermint ice cream recipe?