I’m such a hypocrite.
Two days ago, I was rambling on and on about all the things that I do to substitute for heavy cream.
And then I just smack you in the face with a recipe that calls for a quart of heavy cream.
And I know that homemade ice cream recipes might be inaccessible to a lot of readers, because really, how many of us actually own ice cream makers?
But I don’t want to be a Scrooge! So in spirit of the holidays, I thought you might enjoy lusting over the recipe regardless of whether or not you own an ice cream maker.
Because it is soooooo good and maybe you will give it a shot one day!
I got so nostalgic as I was making this ice cream. I remember being a little kid and helping my mom hammer out the peppermint sticks with my older sister.
The result is a creamy, delectable treat with surprising crunches of peppermint candies that practically sing their own Christmas carols.
It’s kind of like your own holiday party in a bowl.
Get it while it’s hot, people! (Or, I mean, cold!) This ice cream graces the table just once a year!
What will YOU be making for dessert for your holiday feast this season?
peaches and cake
Old-Fashioned Peppermint Stick Ice Cream
Adapted from Growing Up on the Chocolate Diet Cookbook, by Lora Brody, 1986
Makes two quarts (big enough for a dinner party)
- 24 ounces good-quality hard peppermint candy (1¾ cups)
- 2 12-ounce cans evaporated milk
- 8 extra-large egg yolks
- 4 cups (or 1 quart) heavy cream
If using a KitchenAid Stand Mixer Ice Cream Maker Attachment: For best results, store the freeze bowl in the back of your freezer where the temperature is coldest for at least 15 hours ahead of time. Adjusting your freezer to its coldest setting will help the freeze bowl make firmer ice cream faster.
Take the wrappers off the peppermint sticks and place the candy in a heavy duty zip-lock bag. Tap each one once with a hammer or back of a big spoon to break it into several small pieces. Try not to pulverize the candies. Leave some large pieces about ¼-⅜” in size. Combine 2½ cups (about 16 ounces) of the candy with the evaporated milk in a large bowl, reserving the rest (the big pieces) of the candy for later. Cover this mixture and refrigerate 8 hours or overnight.
Meanwhile, crack the eggs and discard the whites (or reserve for Angel-Food Cake at a later time), reserving the yolks. Whisk the egg yolks together with the cream in a small saucepan and cook over low-medium heat, stirring constantly and keeping the custard at a low simmer, until it is thick enough to coat the back of the spoon and leaves a clear trail when a finger is drawn through it, about 4 to 6 minutes. Do not allow the custard to boil. Strain through a fine-mesh sieve into a bowl. Cover and let cool completely in the fridge.
Once the custard and the evaporated milk mixture are fully chilled, combine them in the bowl of an ice cream machine and process according to manufacturer’s instructions. (I mixed mine for 35 minutes at lowest speed in my KitchenAid attachment.) You may need to freeze in 2 batches if your ice cream maker is not big enough. Fold in the reserved candy just when the ice cream is beginning to freeze and hold a shape. (*See note below about mixing the ice cream.)
Transfer the mixture to one 2-quart container or two 1-quart containers, and freeze.
*Note on mixing the ice cream: If you find that your ice cream is still too thin after the mixing process, all of the candy will sink to the bottom. Don’t fret, your ice cream will ultimately still be delicious. Just go back to the freezer after about an hour or so and stir the partially frozen ice cream again to incorporate the candies evenly throughout the batch. Then continue to freeze.