My first taste of peppermint ice cream was at five years old in Kindergarten at Concord Elementary in Anderson, SC. My teacher, Mrs. Bice, had made this ice cream for us in an old-fashioned churn filled with starlight mints. To a child it was a delight, very different from store bought and oh so Christmasy.
Fast forward twenty-five years to another Christmas when I received from my parents a Cuisinart Ice Cream Maker. The next Christmas, along with my double chocolate cake, I decided to serve the peppermint ice cream from my kindergarten youth. Over the years I’ve experimented and now I’ve got just the perfect recipe that is not strong like toothpaste but just minty enough to feel like little snow women running up and down my spine and a great counter point to a chocolate dessert on Christmas Eve. It has become a staple of the Locke Christmas menu.
After the Christmas Eve meal I feel you should not possibly want another bite after rich meat, champagne and dessert! My sons really get into the making of this dessert, loving to pulverize the candies and watch the churn.
*Make sure to place the mixture in a blender for a few pulses which makes the ice cream extra fluffy!
1 Cup Whole Milk
2 Cups Heavy Cream
3/4 Cup Sugar
2 Teaspoons Vanilla Extract
1/2 Teaspoon Peppermint Extract
15-20 Starlight Mints Loosely Pulverized
Whisk the ingredients together well EXCEPT THE CANDIES. Then, allow them to chill in the refrigerator for about 2 hours. I also chill the candy. Then, whisk again and place in a blender for a few pulses which makes the ice cream oh so fluffy. Place the mixture in your ice cream maker and make according to the directions. I churn mine for about 25-30 minutes. The last two minutes add the candies. Transfer to a frozen container and chill for a few hours or overnight before serving.