Candy Cane Peppermint Ice Cream

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If you are anything like us, you have a ton of left over candy cane’s after the holidays have passed.  Well, heck we go searching for more once everything goes on clearance.  Last year we scored big and we have been able to enjoy candy cane treats all year (and next year too).

Peppermint Ice Cream

It should come as no surprise that homemade Candy Cane Ice
Cream was on the list of peppermint things to make!  What did come as a
surprise was how creamy and delicious this ice cream was.  Chad and
Munchkin went crazy over this ice cream.  I am surprised it lasted long
enough to take a picture. 

Enjoy!  With love from our kitchen table to yours!

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Enjoy!

With love, from our simple kitchen to yours. 

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Other Recipes Using Peppermint

bowl of peppermint ice cream with candy cane

Candy Cane Peppermint Ice Cream

Donna Elick
If you are anything like us, you have a ton of left over candy cane’s after the holidays have passed. Well, heck we go searching for more once everything goes on clearance. Last year we scored big and we have been able to enjoy candy cane treats all year (and next year too).
Tried this recipe?Please comment and review!
Prep Time 1 hr
Inactive Time 8 hrs
Total Time 9 hrs
Course Dessert
Cuisine American
Method Stovetop
Servings 1 /2 Gallon

Ingredients
 

  • 2 cups half and half
  • 2 cup heavy cream
  • 8 large egg yolks
  • 1 1/2 cups granulated sugar
  • 2 teaspoons vanilla extract
  • 20 candy canes, crushed

Instructions
 

  • Place the half-and-half and the heavy cream into a medium saucepan, over medium heat. Bring the mixture just to a simmer, stirring occasionally, and remove from the heat.
  • In a medium mixing bowl whisk the egg yolks until they lighten in color.
  • Gradually add the sugar and whisk to combine. Temper the cream mixture into the eggs and sugar by gradually adding small amounts, until about a third of the cream mixture has been added. Pour in the remainder and return the entire mixture to the saucepan and place over low heat.
  • Continue to cook, stirring frequently, until the mixture thickens slightly and coats the back of a spoon and reaches 170 to 175 degrees F.
  • Pour the mixture into a container and allow to sit at room temperature for 30 minutes. Stir in the vanilla extract. Place the mixture into the refrigerator and once it is cool enough not to form condensation on the lid, cover and store for 4 to 8 hours or until the temperature reaches 40 degrees F or below.
  • Place candy canes in food processor. Blend until you have about ½ powder and half little candy pieces. The powder will help flavor the ice cream.
  • Pour into an ice cream maker and process according to the manufacturer's directions. This should take approximately 25 to 35 minutes. Right before it is ready to be served, pour candy cane piece into ice cream maker and allow to combine. Serve as is for soft serve or freeze for another 3 to 4 hours to allow the ice cream to harden.

Nutrition

Serving: 1 | Calories: 4972cal | Carbohydrates: 613g | Protein: 52g | Fat: 267g | Saturated Fat: 157g | Cholesterol: 2262mg | Sodium: 497mg | Sugar: 544g | Calcium: 1022mg | Iron: 5mg

All nutritional information is based on third party calculations and is only an estimate. Each recipe’s nutritional value will vary depending on the ingredients used, measuring methods, and portion sizes.

Tried this recipe?Let us know how it was!
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