Peppermint Ice Cream with crushed peppermint candies and white chocolate peppermint swirl. It's mint on mint on mint!
Keyword candy cane, ice cream, peppermint
Dietary Restrictions Vegetarian
Prep Time 20minutes
Cook Time 5minutes
Resting Time 2hours
Total Time 25minutes
2cups half and half
1cup heavy whipping cream
If you're using a type of ice cream maker that requires a frozen container, place it in the coldest part of your freezer and freeze for 12-24 hours.
In a medium saucepan, heat the half and half and cream over medium heat until just scalded. Remove from heat.
Add the sugar and eggs into a large bowl. Use a hand mixer to beat the egg mixture together until pale yellow and thick, about 3-4 minutes. Add the cornstarch and mix to combine.
In a slow, steady stream, add the scalded cream to the egg mixture, beating constantly.
Pour the cream mixture back into the saucepan and heat over medium to medium high heat, stirring and scraping the bottom of the pan constantly, until custard thickens. Remove from heat.
Set a fine mesh sieve over a large bowl and pour the custard through the sieve to collect any egg pieces.
Stir in the peppermint extract. Cover the custard with a piece of plastic wrap and press the plastic directly onto the surface of the custard to prevent a "skin" from forming. Refrigerate 2 hours or overnight. Custard must be very cold before starting the ice cream.