Peppermint Ice Cream
When I was a girl, one of my favorite Christmas sweets was pink peppermint ice cream. This ice cream is truly easy to prepare because it's not custard based. 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 so it will dissolve more easily in the cream mixture.
Equipment
Ingredients
- 2 cups cold heavy cream
- 2 cup cold half and half
- 1 cup super-fine sugar
- 1½ teaspoons peppermint extract
- 4-5 drops red food coloring if desired
- ½ cup crushed peppermint candy about 4 candy canes
Instructions
- Whisk cream, half and half, sugar, peppermint extract, food coloring and peppermint candy together in a large bowl until sugar is completely dissolved.
- Pour into the frozen bowl of an ice cream maker, and freeze according to manufacturer's directions. It usually takes about 20 minutes. Ice cream will be soft set.
- Pour into a large freezer proof container (I like to use a metal loaf pan), cover with plastic wrap and freeze until solid, about 2-3 hours.
Nutrition
Calories: 3384kcalCarbohydrates: 315gProtein: 29gFat: 228gSaturated Fat: 144gPolyunsaturated Fat: 10gMonounsaturated Fat: 59gCholesterol: 707mgSodium: 426mgPotassium: 1104mgSugar: 292gVitamin A: 8711IUVitamin C: 7mgCalcium: 835mgIron: 1mg
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