Dec 13, 2010
By Alison Needham
When I was a little girl, one of my favourite Christmas treats was pink
peppermint ice cream. Now it's available all year round, but commercial
ice cream is so full of additives, I almost always make my own.
This recipe is so easy to prepare and because it isn't custard based, it can be churning in your ice cream machine in about five minutes. If you can't find super-fine sugar, just whiz regular sugar around in a blender or food processor for a few seconds to create a finer texture.
For a vanilla version of this recipe, see Note below.
Hands-On Time: 5 minutes
Ready In: 25 minutes, plus 2-3 hours to chill
Yield: about 1 pint
3 cups cold heavy cream
1 cup cold whole milk
1 cup super-fine sugar
1 1/2 teaspoons peppermint extract
4-5 drops red food coloring, if desired
1/2 cup crushed peppermint candy (about 4 candy canes)
Vanilla Bean Variation: Omit peppermint extract, candies, and food coloring. Replace with 1 tablespoon vanilla bean paste and churn in ice cream maker as directed.