Pink Peppermint Stick Ice Cream – a delicious recipe with granulated sugar, vanilla pudding, peppermint oil, canes, u25fea few drops. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
1) In a large mixing bowl blend together the cream and milk. Add the eggs and sugar, whisking until the mixture begins to thicken.
2
2) Add the vanilla pudding mix or pastry cream filling mix and whisk until dissolved.
3
3) Stir in the peppermint oil and crushed candy canes, and continue to stir for about 1 minute. This will allow the smallest pieces of candy to dissolve and begin to turn the mixture pink.
4
4) If you want the ice cream to be brighter pink, add a few drops of food coloring.
5
5) Chill the ice cream base for 2 hours minimum, or up to overnight. A cold base will freeze faster, resulting in a smoother ice cream.
6
6) Freeze the base in your ice cream maker according to the manufacturer's directions. If desired, add extra crushed peppermints or more candy cane bits to the mix during the last 5 minutes of freezing.
663
kcal
Calories
50
g
Fat
34
g
Carbs
12
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 8 ingredients. The key ingredients include: 2 cups heavy cream, 1 cup whole milk, 2 large eggs, pasteurized, 1/3 cup granulated sugar, and more.
Yes, Pink Peppermint Stick 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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