Peppermint Ice Cream Ice Cream Maker Recipes

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PEPPERMINT ICE CREAM



Peppermint Ice Cream image

With flecks of mint candy, this peppermint ice cream recipe is perfect for the holidays. -Berneice Metcalf, Leavenworth, Washington

Provided by Taste of Home

Categories     Desserts

Time 35m

Yield 1 quart.

Number Of Ingredients 7

1-1/2 cups half-and-half cream
3/4 cup sugar
1/4 teaspoon salt
4 egg yolks
2 cups heavy whipping cream
4-1/2 to 6 teaspoons vanilla extract
1 to 1-1/4 cups crushed peppermint candy

Steps:

  • 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 and vanilla. 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.

Nutrition Facts : Calories 416 calories, Fat 28g fat (18g saturated fat), Cholesterol 183mg cholesterol, Sodium 121mg sodium, Carbohydrate 34g carbohydrate (30g sugars, Fiber 0 fiber), Protein 5g protein.

PEPPERMINT ICE CREAM (ICE CREAM MAKER)



Peppermint Ice Cream (Ice Cream Maker) image

This ice cream would be great in the summer as well as dessert for a winter holiday. Cooking time is the approximate time it takes in my ice cream machine -- yours may differ.

Provided by Lvs2Cook

Categories     Frozen Desserts

Time 45m

Yield 1 quart

Number Of Ingredients 4

3 cups heavy cream
1 1/4 cups sugar
2 1/2 teaspoons vanilla extract
36 hard peppermint candies

Steps:

  • In a bowl, stir the cream and sugar together until the sugar dissolves. Add the vanilla and stir to combine.
  • Set aside for about 15 minutes, stirring occasionally, to allow the flavors to blend.
  • Cover and refrigerate until chilled, at least 3 hours or up to 8 hours.
  • In a food processor, grind the peppermint candies by pulsing 2 or 3 times. Some of the candies will be more finely ground than others; small chunks of candy will add texture and interest to the final ice cream.
  • Pour the cream mixture into an ice cream maker and freeze according to the manufacturer's instructions.
  • When nearly frozen and the consistency of thick whipped cream, add the ground peppermint candies. Churn or stir just until mixed.
  • Transfer the ice cream to a freezer-safe container.
  • Cover and freeze until firm, at least 3 hours or up to 3 days, before serving.

PEPPERMINT ICE CREAM CAKE



Peppermint Ice Cream Cake image

When Crafting Traditions staffers saw the enticing cake recipe Gloria shared recently, they excitedly added it to our sweet gathering of birthday treats. And for good reason-to make it, Gloria uses candy-flavored ice cream! "This is the kind of dessert that's perfect for any special occasion," Gloria comments. "Traditionally, I fix it for our December 24 celebration." What's also nice is the fact that the cake can be made a few days ahead and stored in the freezer until the celebration starts. "It always looks fresh and tastes great," Gloria assures.

Provided by Taste of Home

Categories     Desserts

Time 15m

Yield 8-10 servings.

Number Of Ingredients 6

4 cups crisp rice cereal
1 milk chocolate candy bar (7 ounces)
1/2 cup butter, cubed
1/2 gallon peppermint stick ice cream, softened
2 cups whipped topping
Peppermint candy canes or crushed peppermint candies

Steps:

  • Place cereal in large bowl; set aside. Grate or shave 2 tablespoons of chocolate from candy bar; set aside. In a heavy saucepan, melt butter and remaining chocolate; stir until smooth. , Pour over cereal and stir to coat. Press into the bottom of a greased 10-in. springform pan. Freeze for 30 minutes. , Spoon ice cream over crust. Freeze for 15 minutes. Spread with whipped topping; sprinkle with the shaved chocolate. Cover and freeze for several hours or overnight. , Top with candy. Remove cake from freezer 5-10 minutes before serving. Remove sides of pan; cut with a sharp knife and serve immediately.

Nutrition Facts : Calories 487 calories, Fat 29g fat (18g saturated fat), Cholesterol 69mg cholesterol, Sodium 291mg sodium, Carbohydrate 51g carbohydrate (35g sugars, Fiber 1g fiber), Protein 5g protein.

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