Candy Cane Ice Cream
Make creamy peppermint candy cane ice cream with an easy custard base. Tips for tempering yolks, using an ice cream maker, and adding crushed candy canes.
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
- This is a custard-style peppermint ice cream using egg yolks for a rich, creamy base.
- Temper the yolks by slowly whisking in warm milk, cook until thick but do not boil, then chill before churning.
- Add crushed candy canes near the end of churning so they create swirls without melting.
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Preparation Instructions:
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Frequently Asked Questions
Can I make this recipe without an ice cream maker?
Yes. Use the freezer method: pour the chilled custard into a shallow container, freeze 30 to 45 minutes, then stir vigorously to break ice crystals. Repeat every 30 to 45 minutes until creamy. You can also pulse partially frozen base in a blender or food processor for a smoother texture.
How do I temper egg yolks so they do not scramble?
Whisk the yolks in a bowl. Slowly pour a small amount of the warm milk mixture into the yolks while whisking constantly. Repeat until the yolks are warm. Return the mixture to the pot and cook gently until it thickly coats the back of a spoon or reaches about 160°F. Do not let it boil. Chill before churning.
Can I use whole milk, light cream, or non-dairy milk instead?
Yes. Whole milk or light cream will make a lighter texture. For dairy-free, use full-fat canned coconut milk or coconut cream and skip eggs or use cornstarch as a thickener. Expect some change in richness and mouthfeel.
How much crushed candy cane should I add and when?
Use about 1/4 cup crushed candy canes for the recipe given. Add them in the last few minutes of churning so they mix in and create swirls. For larger chunks, fold them in after churning to keep pieces intact.
How do I prevent the ice cream from becoming icy?
Fully chill the custard before churning, use higher-fat ingredients like heavy cream, and churn until it reaches soft-serve consistency. Store in an airtight container, press plastic wrap onto the surface, and avoid temperature fluctuations. A small amount of corn syrup or alcohol can also reduce ice crystals.
Is it safe to use eggs in this custard-style recipe?
Yes if the custard is cooked properly. Heat the tempered mixture until it reaches about 160°F or thickens enough to coat a spoon to reduce risk from raw eggs. If you are worried, use pasteurized eggs.
How long will homemade candy cane ice cream keep in the freezer?
For best flavor and texture eat within two weeks. It can keep up to a month if stored in an airtight container and protected from freezer burn, but ice crystals and flavor loss increase over time.
Can I skip the peppermint extract and use only crushed candy canes or fresh mint?
You can rely on crushed candy canes, but extracts give a consistent, even peppermint flavor. Fresh mint yields a different taste and can become bitter when cooked. For the strongest peppermint punch, use both extract and crushed candy canes.
Can I make this recipe without an ice cream maker?
Yes. Use the freezer method: pour the chilled custard into a shallow container, freeze 30 to 45 minutes, then stir vigorously to break ice crystals. Repeat every 30 to 45 minutes until creamy. You can also pulse partially frozen base in a blender or food processor for a smoother texture.
How do I temper egg yolks so they do not scramble?
Whisk the yolks in a bowl. Slowly pour a small amount of the warm milk mixture into the yolks while whisking constantly. Repeat until the yolks are warm. Return the mixture to the pot and cook gently until it thickly coats the back of a spoon or reaches about 160°F. Do not let it boil. Chill before churning.
Can I use whole milk, light cream, or non-dairy milk instead?
Yes. Whole milk or light cream will make a lighter texture. For dairy-free, use full-fat canned coconut milk or coconut cream and skip eggs or use cornstarch as a thickener. Expect some change in richness and mouthfeel.
How much crushed candy cane should I add and when?
Use about 1/4 cup crushed candy canes for the recipe given. Add them in the last few minutes of churning so they mix in and create swirls. For larger chunks, fold them in after churning to keep pieces intact.
How do I prevent the ice cream from becoming icy?
Fully chill the custard before churning, use higher-fat ingredients like heavy cream, and churn until it reaches soft-serve consistency. Store in an airtight container, press plastic wrap onto the surface, and avoid temperature fluctuations. A small amount of corn syrup or alcohol can also reduce ice crystals.
Is it safe to use eggs in this custard-style recipe?
Yes if the custard is cooked properly. Heat the tempered mixture until it reaches about 160°F or thickens enough to coat a spoon to reduce risk from raw eggs. If you are worried, use pasteurized eggs.
How long will homemade candy cane ice cream keep in the freezer?
For best flavor and texture eat within two weeks. It can keep up to a month if stored in an airtight container and protected from freezer burn, but ice crystals and flavor loss increase over time.
Can I skip the peppermint extract and use only crushed candy canes or fresh mint?
You can rely on crushed candy canes, but extracts give a consistent, even peppermint flavor. Fresh mint yields a different taste and can become bitter when cooked. For the strongest peppermint punch, use both extract and crushed candy canes.
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.