Hey there, holiday lovers!
Are you in the mood for something sweet and festive?
Today, I’m excited to share my delightful Christmas peppermint ice cream recipe!
It’s minty, creamy, and packed with holiday cheer.
Perfect for a cozy night in or an indulgent treat at your holiday party.
Let’s dive into this chilly festivity!
Suggestions for Ingredient Substitution
Peppermint bark can be replaced with crushed candy canes or peppermint candies for a similar flavor profile and texture. Use about 1 cup of crushed candies and adjust to taste. Full-fat milk can be substituted with non-dairy alternatives like almond or coconut milk for a lactose-free option. Choose unsweetened varieties and consider reducing the sugar slightly to account for any added sweetness. Granulated sugar can be swapped with a natural sweetener like stevia or erythritol for a lower-calorie version. Start with about 1/3 to 1/2 the amount of sugar called for and adjust to taste, as these sweeteners are more potent than regular sugar. When using alternative sweeteners, the texture of the ice cream may be slightly different, so consider adding a tablespoon of vodka to improve scoopability.
| Preparation Time | 15-25 minutes |
| Cooking Time | 20-30 minutes |
| Total Time | 135-180 minutes |
| Level of Difficulty | Medium |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 3000-3500
- Protein: 30-40 g
- Fat: 200-220 g
- Carbohydrates: 300-350 g
Ingredients
- 12-16 ounces peppermint bark
- 2 cups whipping cream
- 2 cups full-fat milk
- 1 cup granulated sugar
- 7 egg yolks
- 1 tablespoon vanilla essence
- 1 teaspoon peppermint essence
Step 1: Prepare the Peppermint Bark and Cream Mixture
Finely chop the peppermint bark until you have 1 cup and set it aside for later use.
In a medium saucepan, whisk together the heavy cream, whole milk, and white sugar.
Heat the mixture over medium heat, whisking periodically to help dissolve the sugar.
Bring it to a simmer but be careful not to let it boil, as boiling can cause the milk to separate.
Once it reaches a simmer, turn off the heat and let it cool for a few minutes.
Step 2: Prepare the Egg Mixture
In a separate bowl, whisk the egg yolks, vanilla extract, and peppermint extract together until the mixture thickens, which should take about three minutes.
The mixture should become paler and slightly increase in volume.
Step 3: Temper the Egg Yolks
To temper the egg yolks, slowly add about ¼ to ½ cup of the warm cream mixture into the egg mixture, whisking constantly to prevent the yolks from curdling.
Repeat this process a few times to gradually increase the temperature of the egg mixture without cooking the eggs.
Step 4: Combine and Cook the Custard
Add the tempered egg-cream mixture back into the saucepan with the remaining cream mixture.
Whisk constantly over medium heat and gently bring the mixture back to a simmer.
Avoid boiling.
Cook until the mixture thickens and is able to coat the back of a wooden spoon.
Then, turn off the heat.
Step 5: Chill the Custard
Pour the custard into a large bowl.
Cover the surface directly with plastic wrap to prevent a skin from forming.
Refrigerate until the custard is cold, aiming for at least 40 degrees F or colder.
This could take a couple of hours depending on your refrigerator’s settings.
Step 6: Churn and Freeze the Ice Cream
Once the custard is thoroughly chilled, pour it into an ice cream maker and churn according to the manufacturer’s directions.
During the last couple of minutes of churning, add the chopped peppermint bark to the ice cream machine to ensure it’s evenly distributed.
Transfer the churned ice cream into an airtight, freezer-safe container and freeze until firm, which should take several hours, before serving.
Enjoy your homemade peppermint bark ice cream!
