Peppermint Crunch Ice Cream Recipes

PEPPERMINT ICE CREAM

Steps:

• In a large saucepan, heat half-and-half cream to 175°; stir in sugar and salt until dissolved. Whisk a small amount of the hot mixture into the eggs. Return all to the pan, whisking constantly. Cook over low heat until mixture is just thick enough to coat a metal spoon and a thermometer reads at least 160°, stirring constantly. Do not allow to boil. Remove from heat immediately., Quickly transfer to a large bowl; place bowl in a pan of ice water. Stir gently and occasionally for 2 minutes. Stir in cream and vanilla. Press plastic wrap onto surface of custard. Refrigerate several hours or overnight., Fill cylinder of ice cream freezer; freeze according to the manufacturer's directions. Transfer ice cream to freezer containers, allowing headspace for expansion. For each batch, stir in some of the peppermint candy. Freeze 2-4 hours or until firm.

PEPPERMINT CRUNCH ICE CREAM

Steps:

• Peppermint Crunch Ice Cream
• In a medium bowl, whisk together milk, heavy whipping cream, granulated sugar, salt, and McCormick Vanilla and Peppermint Extracts until sugar has dissolved.
• Pour in crushed candy cane, mixing until mostly dissolved. It's okay if the candy clumps - the ice cream maker will slowly separate them.
• Remove ice cream bowl/attachment from freezer and attach/place it per your ice cream maker's instructions. Pour prepared ice cream mixture into the chilled bowl/attachment.
• Churn ice cream for 30-35 minutes or until desired consistency is reached.
• If you'd like soft ice cream, serve peppermint crunch ice cream immediately with additional crushed peppermint candy on top. If you'd like firmer ice cream, transfer the ice cream to a storage container, sprinkle the top with additional crushed peppermint candy, and let it freeze for 2-4 hours.