Pink Peppermint Stick Ice Cream

We got our first storm of the season over the weekend, and while everyone else was probably huddled under a blanket with a mug of hot chocolate, I was in the kitchen churning ice cream. To be fair, I did make soup later that afternoon, but pink peppermint stick ice cream was definitely the winner of the day! You’ll never convince me that there’s a bad time for homemade ice cream; single digit temperatures and snow are no deterrent :)

Pink Peppermint Stick Ice Cream

Actually that reminds me of another recipe I want to try this winter. Have you guys ever made snow ice cream?? My friend Laura posted about it earlier this year, and it was the first time I’d ever heard of it. Luckily (or unluckily depending on your perspective), we’re expecting more snow today so hopefully I’ll remember to gather some and give snow ice cream a try!

Pink Peppermint Stick Ice Cream

Right now it’s all about the pink peppermint stick ice cream though. You guys, I am so in love with this recipe! It’s a simple, no-cook ice cream with a refreshing peppermint flavor and a festive pink color that’s achieve without a single drop of food coloring! Isn’t that cool? The peppermint flavor is achieved not only through the addition of peppermint extract but also by adding crushed candy canes to the base. The candy cane powder doesn’t just add flavor though – it dissolves into the base and is responsible for that pretty pink hue too!

Pink Peppermint Stick Ice Cream

For once I decided to keep things simple and didn’t add any mix-ins to my ice cream, but I think mini chocolate chips, peppermint baking chips, or even candy cane pieces would be great. Or maybe a fudge swirl running throughout the ice cream. I sometimes steer clear of no-cook ice cream recipes because they can be icy, but this pink peppermint stick was creamy and smooth. I’ll be hitting the after-Christmas sales to stock up on candy canes so I can make it all year long!

Pink Peppermint Stick Ice Cream
slightly adapted from King Arthur Flour

{Note: the eggs are not cooked in this recipe, so if you want to be safe, go for pasteurized eggs.}

2 cups heavy cream
1 cup whole milk
2 large eggs
1/3 cup granulated sugar
3 tablespoons instant vanilla pudding mix
1/4 teaspoon peppermint extract
1/3 cup finely crushed peppermint candy canes (about 6)

Whisk the heavy cream and milk together in a large bowl, then add the eggs and sugar. Continue whisking for 1 minute, or until the mixture is well blended and starts to thicken slightly. Add the pudding mix and whisk to combine, then add the peppermint extract and the crushed candy canes and whisk for 1 minute. The candy cane powder should dissolve into the mixture giving it a pink color and the mixture should thicken slightly.

Cover the bowl and refrigerate for at least a few hours (overnight is best, if you have time).

Freeze in your ice cream maker according to the manufacturer’s instructions. Transfer to an airtight container and freeze until firm, at least a few hours.

Makes 1 quart