Kicking off the Christmas season with one of my favorite traditions, homemade peppermint ice cream. Although this year I’m throwing in a twist— candy cane sandwich cookies to make it a holiday cookies ‘n’ cream ice cream you can’t resist.
Thanksgiving is over and we all know what that means. Christmas is here!
We spent our nice long weekend with friends and family. We also jumped right into the holiday season by checking out the lights downtown and picking out a Christmas tree. We decorated our tree and watched Love Actually, a tradition every year since my husband and I started dating.
And I also made a batch of holiday ice cream— this peppermint cookies and cream ice cream, made with peppermint Oreos I impulsively bought at the grocery store.
Oreos aren’t the only seasonal sandwich cookies out there for you to use. I also like Trader Joe’s candy cane Jo-Jo’s. But regular sandwich cookies will work too.
You might think that ice cream isn’t a completely appropriate dessert for the cold wintry holidays, but I would have to disagree. On a chilly night, when you’re snuggled up in your house, with a bowl of peppermint cookies ‘n’ cream, you’ll know what I mean.
baking tip:How to crush cookies and candy canes
There are many ways to crush cookies and candy canes for recipes like this one, but my preferred method is I put whatever I want crushed into a zipped plastic bag. Then I take a heavy bottomed drinking glass and bang it until everything is sufficiently crushed.
Peppermint Cookies and Cream Ice Cream
- 1 cup (237 ml) whole milk
- 3/4 cup (150 grams) sugar
- Pinch salt
- 6 large egg yolks
- 2 cups (475 ml) heavy whipping cream
- 1 teaspoon peppermint extract
- 1 cup (85 grams) candy cane or holiday sandwich cookies, crushed
- 1/2 cup crushed candy canes
- In a saucepan over medium heat, combine the milk, sugar, and salt together. Heat the mixture, stirring until sugar is dissolved and mixture is smooth.
- In a large bowl, whisk together the egg yolks. Add the hot milk mixture in a steady stream to the egg yolks, while whisking constantly.
- Pour the mixture back into the saucepan and set over medium heat. Cook until the mixture is thickened and coats the back of a spoon, while stirring constantly, about 3 minutes.
- Pour the mixture through a strainer into a large bowl. Stir in the heavy cream and peppermint extract. Chill completely in the fridge.
- Freeze in an ice cream maker according to manufacturer's directions, adding the crushed cookies and candy cane pieces during the last 5 minutes of churning. Scoop ice cream into a large bowl or plastic container and freeze for 2 hours to firm up before serving.