Peppermint + creamy white chocolate = ice cream heaven! These two flavors combine to create a divinely refreshing, smooth frozen treat perfect for the winter holidays. And, equally as perfect for a hot summer’s night!
Homemade Ice Cream is so worthwhile
If you’ve never made homemade ice cream before, I would highly recommend you dive in headfirst starting… NOW. Not only is it easier than you think it to be, it’s also so much fun to come up with new flavor combinations. And, of course there’s the whole you-know-what’s-in-it-if-you-make-it-yourself thing. A huge plus in my opinion.
Mellowing out Peppermint Ice Cream
Peppermint was always a flavor I really disliked when I was a kid. I could never understand why people would want to grab a mint from a restaurant on the way out. Or, why kids loved peppermint candy canes so much.
Now? Well, I simply can’t get enough of it! The only problem I faced when attempting this homemade peppermint ice cream recipe was trying not to have it taste like toothpaste. Harsh and overly minty was not what I was going for here.
The perfect solution? Combining peppermint with white chocolate! I could have gone for a more traditional approach here and added semi-sweet chocolate to this ice cream.
However, I was trying to mimic one of my fave peppermint stick ice cream recipes from this little scoop shop near where I went to college. Sadly, it’s no longer there, but the memories of their homemade, creamy, smooth peppermint stick ice cream will always stick (pun intended!) with me.
I found that for this recipe, the white chocolate really helped to mellow out the sharp bite of the peppermint while adding depth and richness to the ice cream. Peppermint Ice cream perfection!
Tips for Making This Recipe
- Temper your eggs into the ice cream base. This is a critical step. If you add raw egg yolks to the hot milk/cream mixture, you will end up with scrambled eggs. Instead, whisk your eggs in a separate bowl while the milk/cream mixture is coming up to temperature. Gently dip a ½ cup measuring cup into the mixture to fill it up, and while continuing to whisk the eggs with one hand, very slowly pour in the milk mixture. Keep whisking for a few seconds after you’ve finished pouring. Then slowly pour the egg mixture you just whisked back into the pot with the remainder of the milk/cream while whisking the milk/cream with one hand. Continue whisking for a few seconds after you’ve finished pouring. This will ensure your egg yolks get incorporated and not scrambled
- The ice cream base needs to be 100% cooled in order to use in a standard ice cream maker. The bowl of the ice cream maker is frozen and needs to remain as cold as possible in order for the ice cream to churn and turn into ice cream. This requires a little bit of patience to cool the ice cream base, I know. However, it’s well worthwhile. If the bowl gets too warm, it won’t turn into ice cream so it will all be for naught anyway. Take the time, at least 4 hours but preferably overnight, to sufficiently chill your ice cream base before churning it. Also be sure you’ve frozen the bowl of the ice cream maker (if you have this model or a similar one) at least overnight so it’s sufficiently frozen
- I find homemade ice cream made in an ice cream maker is best when frozen for a few hours before consuming. Don’t get me wrong, waiting for it to freeze is very difficult! However, I find the ice cream to be too soupy when served straight from the machine. A spoonful from the machine to taste should tide you over until it’s ready to be scooped!
Useful Kitchen Tools for Making White Chocolate Peppermint Ice Cream
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