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Soft Serve Peppermint Ice Cream

Course: Desserts
Author: Kristi


  • 1 cup skim milk * recipe modification - see note
  • 1/2 cup heavy whipping cream * recipe modification - see note
  • 3/4 cup sugar
  • 1/4 teaspoon salt
  • 4 egg yolks
  • 2 cups heavy whipping cream
  • 3 teaspoons peppermint extract * recipe modification - see note
  • 7 drops red food coloring * recipe modification - see note
  • 1 and 1/4 cups crushed peppermint candy


  • Mix skim milk and 1/2 cup heavy cream in a medium-size sauce pan. Heat on medium heat to 175 degrees; stir in sugar and salt until dissolved. SLOWLY pour eggs into saucepan, whisking constantly. Continue to cook over low heat until mixture is just thick enough to coat a metal spoon and a candy thermometer reads 160 degrees, stirring constantly. Do not allow the mixture to boil. Remove from heat immediately.
  • Quickly transfer to a large bowl; place bowl in a pan of ice water. Stir gently for 2 minutes. Stir in whipping cream, peppermint extract and red food coloring (if desired). Cover with plastic wrap and refrigerate several hours or overnight.
  • Pour ice cream mixture into an ice cream machine and add peppermint candy. Churn per manufacturers instructions until ice cream is frozen with a soft consistency. Transfer ice cream into an air tight container and freeze until the soft-serve stage.
  • Serve!


*The original recipe called for 1 and 1/2 cups of half-and-half cream instead of the skim milk + 1/2 cup whipping cream. I used what I had on hand, which was the skim milk + 1/2 cup whipping cream - which contributed to the soft-serve consistency. Also, the original recipe called for 4 to 6 teaspoons of VANILLA extract. I substituted with 3 teaspoons of peppermint extract for additional peppermint flavor. The original recipe also did not call for food coloring, but I used 7 drops of red food coloring to get the pink color. I've provided a link to the original recipe if you want a different consistency of ice cream!