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peppermint ice cream being scooped out
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Peppermint Ice Cream

This tasty ice cream is made even better with a peppermint chocolate fudge swirl which will put you in the holiday spirit.
Course Dessert
Cuisine American
Prep Time 15 minutes
Cook Time 35 minutes
Resting Time 10 hours
Total Time 50 minutes
Servings 12 scoops
Calories 211kcal
Author Ryan Beck

Ingredients

Chocolate Fudge

  • ½ tablespoon water
  • ¼ cup light corn syrup
  • ¼ cup heavy cream
  • 1 tablespoon unsalted butter
  • ¼ cup dark chocolate, chopped
  • ½ tablespoon dark cocoa powder

Ice Cream

  • ½ cup + 1 tbsp granulated sugar
  • ½ teaspoon salt
  • ¼ teaspoon xanthan gum
  • 2 cups heavy cream
  • 1 cup whole milk
  • 2 tablespoon corn syrup
  • 1 teaspoon vanilla extract
  • ½ teaspoon peppermint extract
  • ½ cup crushed peppermint candy

Instructions

Chocolate Fudge

  • Add water, corn syrup, heavy cream, butter and salt to small pot and mix until combined.
  • Place on burner and turn heat up to medium-high and heat until butter is melted and mixture comes to a boil.
  • Remove the pot from the heat and add the chocolate and cocoa powder, whisking until the chocolate is melted and silky. Transfer to airtight contain and place in fridge for 1 week.

Ice Cream

  • In a small bowl, combine the sugar, salt and xanthan gum.
  • Heat a medium pot over medium heat and add the cream, milk and corn syrup, whisking to combine. Whisk in the sugar mixture until there are no lumps. Cook until the sugar is dissolved, about 2-3 minutes. Remove the pot from heat. Cover and refrigerate for at least 6 hours or overnight.
  • Before pouring in ice cream maker, stir in vanilla extract and peppermint extract. Taste and see if you like the amount of peppermint flavor. Pour the mixture into an ice cream machine and churn for about 20 minutes (follow your ice cream maker directions).
  • Once done, fold in the crushed peppermint. Alternate spooning layers of ice cream and dollops of fudge into a loaf pan.
  • Cover with plastic wrap and store in freezer for 4 hours before serving. Ice cream will last up to 6 months.

Notes

  • Use the Best Ingredients – when making ice cream you want to use the best ingredients possible so use organic milk and cream. Also use high quality products when it comes to added flavorings like vanilla or chocolate. Never use imitation vanilla.
  • Don’t Cut the Fat and Calories – ice cream is not the dessert that you should be cutting the fat. It depends on the high-fat content to create a creamy texture. If you go lower fat, it will cause an icy ice cream. If you’re on a diet, just have a smaller scoop!
  • Add Extract at Right Time – if you add an extract or alcohol while the custard is too hot, you won’t get the actual flavor as it will cook out slightly. Just wait until right before you pour the custard into the ice cream maker to add it.
  • Chill the Custard – you don’t necessarily need to chill the custard overnight, but you want to chill until it is as cold as possible.
  • Use Frozen Bowl – make sure your ice cream bowl has been frozen for at least 24 hours, otherwise you aren’t giving the ice cream a great chance of freeze.
  • Start Ice Cream Motor First – do not pour the custard in the frozen bowl before starting the ice cream maker. It will start freezing upon contact. You want the motor running and slowly pour the custard in.
  • Add Mix-Ins at the End – never add your mix-ins at the beginning of the process. You want to add them when it looks like there is about a minute left in the churning process.
  • Don’t Overchurn – always error on the side of caution when it comes to churning your peppermint ice cream. You do not want it to be hard. Remember it will continue to freeze once you place in the freezer.
  • Keep It Creamy – homemade ice cream can turn hard as we don’t add preservatives, however xanthan gum or a couple tablespoon of vodka will help keep it creamy.

Nutrition

Serving: 1scoop | Calories: 211kcal | Carbohydrates: 21g | Protein: 1g | Fat: 14g | Saturated Fat: 9g | Polyunsaturated Fat: 0g | Monounsaturated Fat: 1g | Trans Fat: 0g | Cholesterol: 52mg | Sodium: 124mg | Potassium: 46mg | Fiber: 0g | Sugar: 19g