August 26, 2004

Peppermint Stick Ice Cream

1 cup cold whole milk
3/4 cup granulated sugar
2 cups cold heavy cream
1/2 teaspoon vanilla
1 teaspoon peppermint extract
3/4 cup crushed hard peppermint candies
a couple drops of red food dye to make it pretty and pink

In a medium sized bowl, combine milk and sugar until sugar is dissolved (1-2 minutes). Stir in heavy cream, vanilla and peppermint extract. Turn on your ice cream machine, pour mixture into cold freezer bowl thorough the spout and mix until thickened, about 25-30 minutes. Add crushed peppermints during last 5 minutes of mixing. Eat or place in freezer 2 hours to "ripen".


  1. What a refreshing recipe in perfect timing for clinging to the last days of summer. I just found your blog. I am enjoying it.

  2. Great flavor but way too much cream we all thought - I will try the same recipe with significantly less cream, more milk??? Or half and half maybe?


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