Skip to content
FREE SHIPPING ON Flatpacks, Exactpacks, and all ORDERS OVER $49


Most Popular Searches

Continue Shopping
Item Was Added To Your Cart
Your cart is currently empty.


Candy Cane Ice Cream

Candy Cane Ice Cream
Sure you can buy peppermint ice cream at the store, but it will never be as rice as this ice cream recipe. Serve a scoop of this with a slice of your favorite chocolate cake or drizzle it with hot fudge.

Yield: 6 servings


Featured in this Recipe


  • 2 cups milk or light cream
  • 1/2 tsp peppermint extract
  • 3/4 cup sugar
  • 4 egg yolks
  • 1 cup heavy whipping cream
  • 1/4 cup crushed candy canes

Preparation Instructions:

Heat milk, cream, sugar, and extracts together in a stove pot. Whisk until the sugar is dissolved. Don’t let it boil as this can curdle the milk.

Once the liquid is warm, use a mixing bowl to slowly whisk the warm cream into the egg yolks. Tempering the yolks so as not to curdle them. Don't add it all at once, or else you might end up with scrambled eggs.

Remove from heat and chill it in the refrigerator.

Once chilled, follow instructions on your ice cream maker.

When the ice cream has begun to take on the desired consistency, add the crushed candy canes and mix them in just so they create a swirl.

More About This Recipe

For quicker results, let the cream mixture cool in the fridge before placing in the machine.


Based on 1 reviews

Customer Reviews


Great recipe! Per Cooks Illustrated recipe, heated cream mixture to 175 and mixed a cup of heated cream with egg yolks before mixing it all together and heating to 180. Cooled one cup in freezer and rest in fridge for 4 hours. Stirred frozen into refrigerated cream and then poured into ice cream freezer.

Follow Us on Instagram @thespicehouse