I hope everyone is enjoying there time with their loved ones! Lance and I are up in Utah spending the long weekend with his family. There’s snow on the ground and it’ll be a white Christmas! Sounds cheesy but those are hard to come by where we live in Arizona I’m savoring every second of it!
Before we left I gave Tink this giant candy cane shaped rawhide – look at her stare it down! She couldn’t wait another second for me to snap a photo once she caught a glimpse of it! I’m just going to pretend that she loves candy canes as much as I do haha
Christmas time brings lots of traditions and food ones are normally some of my favorites (shocking, right?).
I think I’ve mentioned it before, but we eat a lot of ice cream in our house. I grew up always having it in the freezer – and Lance did too. It was one of those special treats we always had around. Bad day at school? – my mom would scoop up a bowl of ice cream to fix it.
And every year when December came around my mom would always get a gallon of peppermint ice cream (I call it candy cane ice cream!) as soon as it arrived in stores. From then until Christmas you could always find it in our freezer. That ice cream IS Christmas to me.
When I first moved into my own apartment I too took on the tradition of peppermint ice cream for the holidays. But then after I got my ice cream maker a few years ago, that had to change. Now I make my own version. Probably the best part is that I can still get my fix after Christmas – sometimes I just want a little peppermint in January or I have waaay too many candy canes laying around and need to do something productive with them.
This ice cream is really simple – you can throw it together quickly since it isn’t a custard base and it doesn’t have too many ingredients. I’d say the most difficult part is crushing the candy canes. Peppermint lovers rejoice!
- 2 cups heavy cream
- 1 cup whole milk
- ¾ cup sugar
- Pinch of salt
- 1 tbsp peppermint extract
- ½ cup crushed candy canes, plus additional for serving if desired
- In a medium bowl combine cream and milk. Whisk in sugar and salt until sugar is completely dissolved. Add in peppermint extract.
- Pour cream mixture into the bowl of an ice cream maker. Process ice cream to manufacturer’s instructions.
- Once ice cream is finished churning, place ⅓ of the mixture into a freezer container, then top with half of the crushed candy canes. Scoop another third of the ice cream into the container, then top with the remaining candy canes. Cover with remaining ice cream. Freeze until firm for 6-8 hours or until ready to serve.
- If desired, serve with additional crushed candy cane pieces.