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A Merry Christmas with Peppermint Ice Cream

Author: Angela Roberts


  • 2 cups milk
  • 2 cups heavy cream
  • 1 candy cane
  • 3/4 cup granulated sugar
  • 1/4 teaspoon salt
  • 10 egg yolks
  • few drops peppermint extract
  • 1-2 tablespoons peppermint schnapps start with one, then add to your preference
  • 3/4 cup candy canes crushes some are bigger pieces, some like powder


  • Heat milk, cream, salt (with a candy cane) over low heat just to simmering. Milk will turn a little pink. That’s okay. Beat egg yolks with sugar until creamy and light yellow. Temper eggs by adding 1/4 cup milk mixture to egg mixture.
  • Transfer egg mixture into pan and cook on low for six minutes. Strain into a bowl and put into an ice bath. Cool in refrigerator overnight or several hours.
  • Proceed with ice cream maker. At the end of cycle add, extract, peppermint schnapps and crushed candy. Ice cream is consistency of soft serve and must be frozen.
  • Freeze for at least 3 hours prior to serving. The alcohol will prevent the ice cream from freezing rock hard, and even after freezing overnight, you will be able to scoop easily. If you choose to skip the peppermint schnapps and only use peppermint extract, your ice cream will freeze very hard and will require you to let it sit out 30 minutes prior to serving.


Substitute peppermint schnapps with 1-2 t of peppermint extract, tasting as you go.