Peppermint Ice Cream {The Recipe}

Hey y’all! Only three days until Christmas! We’ve made our second batch of Peppermint Ice Cream and I thought I’d share the recipe with you today. We got a homemade ice cream maker last year for Christmas and it took us almost a year to use it! Now, however, I think it will get used so much because we have learned how easy it is! My dad makes the best ice cream and this is his recipe for the perfect winter treat. It definitely doesn’t have vodka in it like the one pictured here!

{via}

Peppermint Ice Cream {Makes 1 1/2 Quarts}

  • 3 eggs
  • 1 1/4 cup sugar
  • 1 1/2  c. heavy cream
  • 1 tsp. vanilla extract
  • 2 tsp. peppermint extract
  • 2-3 drops red food coloring
  • 1 1/2 c. whole milk

Mix all ingredients in mixer until sugar is dissolved. Pour in ice cream maker and turn on. After ice cream is thick and creamy it is ready to eat! You can also transfer it to an air tight container and place in freezer for 2 hours for a firmer consistency. We sprinkle ours with chopped Andes Mints {Trey} or crushed Hershey’s White Chocolate Peppermint Kisses {Me}.

Also, if the thought of raw eggs in your ice cream makes you nervous {don’t blame me if you get Salmonella!}, you can use an egg substitute or pasteurized eggs. I may try that next time… I admit it makes me a little queasy thinking about eating raw eggs. Unless they are in cookie dough. Then it is TOTALLY acceptable. ;)

Comments

  1. Teach me more! We have an ice cream maker that we’ve never used…it just seems like so much work…you made it sound so easy!

    • Meredith! Hey!! It really is easy, I promise. I think it has to do with the maker— ours is basically fool proof! I know pioneer woman has some great ice cream recipes so maybe start there?! I’ll let you know if we try any more flavors!

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