Peppermint Cookies and Cream Ice Cream

A rich and creamy ice cream flavored with peppermint and filled with candy cane pieces and crushed peppermint sandwich cookies.

Course Dessert

Cuisine American

Prep Time 10

Cook Time 5

Total Time 2 15

Servings (1/2 cup) servings

Calories 490

Author Annalise Sandberg

Ingredients

1 cup whole milk (237 ml)
¾ cup granulated sugar (150 grams)
Pinch salt
6 large egg yolks
2 cups whipping cream (475 ml heavy)
1 teaspoon peppermint extract
1 cup candy cane or holiday sandwich cookies , crushed (85 grams)
½ cup crushed candy canes

Instructions

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.

Notes

Note: I used candy cane Oreos. Trader Joe's also has a candy cane sandwich cookie. If you can't find any, regular sandwich cookies will work just fine.

Nutrition