Candy Cane Ice Cream – a delicious recipe with milk, honey, salt, eggs, heavy whipping cream, peppermint. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
In a large heavy saucepan, heat milk to 175u00b0; stir in honey and salt until combined. Whisk a small amount of the hot mixture into the eggs. Return all to the pan, whisking constantly. Cook and stir over low heat until mixture reaches at least 160u00b0 and coats the back of a metal spoon.
2
Remove from the heat. Cool quickly by placing pan in a bowl of ice water; stir for 2 minutes. Stir in whipping cream and extract. Press waxed paper onto surface of custard. Refrigerate for several hours or overnight.
3
Fill cylinder of ice cream freezer two-thirds full; freeze according to the manufacturer's directions. Add candy the last 3 minutes of freezing. When ice cream is frozen, transfer to a freezer container; freeze for 2-4 hours before serving.
621
kcal
Calories
50
g
Fat
34
g
Carbs
11
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 1 cup milk, 1/2 cup honey, 1/8 teaspoon salt, 2 eggs, beaten, and more.
Yes, Candy Cane Ice Cream falls under the Baking & Desserts category and is a great choice for this type of meal.
Keep frozen in an airtight container for up to 1–2 months. Let it soften for a few minutes before serving.
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