Description
Nana’s Famous Peppermint Ice Cream is a creamy, festive treat perfect for the holiday season or any time you’re craving a refreshing minty dessert. Made from rich heavy cream and half-and-half, sweetened with granulated sugar, and infused with peppermint extract and crushed candy canes, this homemade ice cream balances smooth texture with delightful peppermint crunch. The ice cream maker does the hard work of churning this luscious blend to soft-serve perfection, which is then frozen to achieve the ideal scoopable consistency.
Ingredients
Scale
Dairy & Liquids
- 6 cups heavy whipping cream
- 4 cups half-and-half
Sweeteners & Flavorings
- 2 cups granulated sugar
- 1/4 teaspoon salt
- 1 tablespoon good quality vanilla extract
- 1/4 teaspoon peppermint extract
Mint Candy
- 8 ounces finely crushed peppermint candy (about 12-14 candy canes)
- 1/3 to 1/2 cup coarsely crushed peppermint candy (about 3-5 candy canes)
For Churning (if required by your ice cream maker)
- Ice
- Rock salt
Instructions
- Combine Base Ingredients: In a large bowl or directly in your ice cream maker’s bowl, combine the heavy whipping cream, half-and-half, 2 cups granulated sugar, 1/4 teaspoon salt, 1 tablespoon vanilla extract, and 1/4 teaspoon peppermint extract. Stir thoroughly until the sugar is completely dissolved and the mixture is well blended.
- Finely Crush Candy Canes: Using a food processor or blender, finely crush about 12-14 full-size peppermint candy canes to get approximately 8 ounces of finely ground peppermint candy. The goal is to have small, almost powdery peppermint bits to blend smoothly into the ice cream.
- Add Finely Crushed Peppermint: Stir the finely crushed peppermint candy into the cream mixture until evenly distributed.
- Coarsely Crush Additional Candy Canes: With the food processor still out, coarsely crush another 3-5 candy canes to yield between 1/3 and 1/2 cup. These chunks should be bite-sized pieces for texture and will be added at the end of churning.
- Churn the Ice Cream: Pour the cream mixture into the ice cream maker if you haven’t already. Churn according to your machine’s instructions, typically about 40 minutes, until the consistency is thick and resembles soft serve.
- Fold in Coarse Peppermint Pieces: Using a long spoon, gently fold the coarsely crushed peppermint candy pieces into the churned ice cream to add crunchy texture.
- Transfer to Freezer Container: Spoon the ice cream mixture into a large freezer-safe container or bread pan (a 9×5 inch pan works well). Smooth the top evenly.
- Freeze to Firm Up: Cover the container tightly with a lid or plastic wrap and freeze for at least 3-5 hours, preferably 8 hours or overnight, until fully firm.
- Serve and Enjoy: Scoop and serve the peppermint ice cream on its own or paired with Nana’s Famous Fudge Brownies. Optionally sprinkle extra crushed candy canes on top for added festivity and crunch.
Notes
- If your ice cream maker requires ice and rock salt for the churn, have those ready to ensure proper freezing during the process.
- Use good quality vanilla and peppermint extracts to enhance the flavor depth.
- Adjust the amount of coarsely crushed candy canes to your preference for crunch intensity.
- This ice cream pairs wonderfully with chocolate desserts, especially fudge brownies.
- To crush candy canes easily, place them in a sealed plastic bag and gently hammer before using a food processor for coarse pieces.
