Soft Serve Peppermint Ice Cream
Inspiration Kitchen
Inspiration Kitchen
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  • 1 cup skim milk *(recipe modification - see note) ½ cup heavy whipping cream *(recipe modification - see note) ¾ cup sugar ¼ teaspoon salt 4 egg yolks 2 cups heavy whipping cream 3 teaspoons peppermint extract *(recipe modification - see note) 7 drops red food coloring *(recipe modification - see note) 1 and ¼ cups crushed peppermint candy Instructions Mix skim milk and ½ cup heavy cream in a medium-size sauce pan. Heat on medium heat to 175 degrees; stir in sugar and salt until dissolved. SLOWLY pour eggs into saucepan, whisking constantly. Continue to cook over low heat until mixture is just thick enough to coat a metal spoon and a candy thermometer reads 160 degrees, stirring constantly. Do not allow the mixture to boil. Remove from heat immediately. Quickly transfer to a large bowl; place bowl in a pan of ice water. Stir gently for 2 minutes. Stir in whipping cream, peppermint extract and red food coloring (if desired). Cover with plastic wrap and refrigerate several hours or overnight. Pour ice cream mixture into an ice cream machine and add peppermint candy. Churn per manufacturers instructions until ice cream is frozen with a soft consistency. Transfer ice cream into an air tight container and freeze until the soft-serve stage. Serve! Notes *The original recipe called for 1 and ½ cups of half-and-half cream instead of the skim milk + ½ cup whipping cream. I used what I had on hand, which was the skim milk + ½ cup whipping cream - which contributed to the soft-serve consistency. Also, the original recipe called for 4 to 6 teaspoons of VANILLA extract. I substituted with 3 teaspoons of peppermint extract for additional peppermint flavor. The original recipe also did not call for food coloring, but I used 7 drops of red food coloring to get the pink color. I've provided a link to the original recipe if you want a different consistency of ice cream! 3.2.2925



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