Peppermint Ice Cream: Two Ways

by | Jul 8, 2014 | Desserts | 2 comments

During the summers he was in college, Hubby worked for his uncle at the family sawmill.  It was hot, dirty and dusty work and was a huge incentive to stay in school and work on his degree.  He also lived with his uncle and aunt and enjoyed the benefits of his Aunt NoNo’s home-style country cooking.  (How she got that name is another story for another time.)  Unfortunately, NoNo passed away from breast cancer shortly before we married, but I know she would be quite proud of her baby brother’s only son.  Family was all important to NoNo, and she loved each and every member of the clan deeply and sincerely.  There never was a truer Steel Magnolia.

One of the recipes she shared with me when she knew that I was about to become a member of the family, was one for peppermint ice cream.  Uncle Mack and Hubby were both huge fans she made it as often as she could using the wooden hand-cranked ice cream maker, rock salt and chipped ice from the local ice company just up the road. You do remember those wooden gems, don’t you?

I have made this peppermint ice cream a bazillion times over the years since it was also a favorite of Perfect Daughter’s.  And, even today,  I never make it that I don’t think of NoNo and smile.

This first version is NoNo’s, and it is delicious.  The second version is my adaptation.  It is more intense in peppermint flavor and tends to remain creamier in the freezer.  I love both versions which is why I don’t make it so often anymore!  But I gave up the old wooden bucket a long time ago.

 peppermint 5

 

NoNo's Peppermint Ice Cream
Yields 1
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Ingredients
  1. 1 pound peppermint candies, crushed
  2. 1 pint half and half
  3. 1pint heavy cream
  4. 1 quart whole milk
Instructions
  1. Melt candies in half and half in a heavy saucepan over low heat.
  2. Cool completely; add in heavy cream.
  3. Place in a 1/2 gallon ice cream freezer container and fill to the fill link with the whole milk.
  4. Freeze according to manufacturer's directions.
  5. Pour into a freezer-safe container and freeze until solid.
Notes
  1. My tabletop ice cream maker is too small for this amount so I cut the recipe in half or freeze in two batches.
  2. This keeps well for several days in the freezer.
  3. Yields: slightly less than 1 gallon.
Dining With Debbie https://diningwithdebbie.net/
Peppermint Crunch Ice Cream
Yields 1
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Ingredients
  1. 1 16-ounce container Peppermint Mocha coffee creamer
  2. 1 pint heavy cream
  3. 1 14-ounce can sweetened condensed milk
  4. 1 8-ounce package cream cheese, softened
  5. 1 teaspoon peppermint extract
  6. 14 ounces peppermint candies, finely crushed
  7. 2 ounces peppermint candies, coarsely crushed (or more). reserved
  8. 1 cup peppermint crunch chips, optional (or more)
Instructions
  1. Beat cream cheese, condensed milk and 14-ounces finely crushed peppermint candies together well.
  2. Blend in peppermint mocha coffee creamer, peppermint extract and heavy cream.
  3. Chill thoroughly.
  4. Stir well before pouring into ice cream maker.
  5. When ice cream is softly frozen, remove from ice cream make and place in an airtight container.
  6. Place in the freezer for 30-45 minutes before folding in the reserved crushed peppermint candies and peppermint crunch chips.
  7. Freeze overnight before serving.
Notes
  1. This makes approximately 1 quart of very rich, very creamy ice cream that keeps very well in the freezer.
  2. It has an intense peppermint flavor that I just love. Try it over dark chocolate brownies for even more decadence. Yum!
Dining With Debbie https://diningwithdebbie.net/
More ice cream favorites:
Fresh Blackberry
Fresh Peach
Plain Jane Vanilla
Roasted Banana and Toasted Walnut

Peppermint Ice Cream: Two Ways. None better! #diningwithdebbie #icecream

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2 Comments

  1. Keisha
    Keisha on at 8:39 am

    at Christmas I love to make peppermint punch – peppermint ice cream, egg nog, and ginger ale. This kinda makes me wanna have Christmas in July!

    • Debbie
      Debbie on at 8:33 am

      Go for it! Sounds like a good idea to me:)