Easy No Churn Peppermint Ice Cream Recipe (2024)

FAQs

What is the secret to making ice cream very creamy? ›

Liquid sugars like invert sugar, corn syrup, honey, and glucose syrup all add body, creaminess, and stability to ice cream, and a little goes a long way.

Carefully add one drop of peppermint oil at a time to the mixture, whisk and add more if needed. (I'm finding 1 drop per cup of cream for ice cream is a good ratio for our liking.) 3. Pour the ice cream mixture into your ice cream maker and freeze according to your ice cream maker's directions.

Step 1In a small resealable plastic bag, combine half-and-half, sugar, and vanilla. Push out excess air and seal. Step 2Into a large resealable plastic bag, combine ice and salt. Place small bag inside the bigger bag and shake vigorously, 7 to 10 minutes, until ice cream has hardened.

Invert Sugar

It's sweeter than Sucrose and depresses the freezing point of water to the same degree as Dextrose. It has a significant effect on the texture of ice cream, adding body and reducing ice crystals. Chefs buy it pre-prepared in big tubs from brands like Trimoline.

Eggs are used in ice cream to add a rich flavor and color, in- hibit ice crystallization, and also to help stabilize or emulsify the fat and liquid so the resulting product is smooth and creamy. Commercial manufacturers use pasteurized eggs, stabilizers, and other ingredients to produce a safe and acceptable product.

Eggs leverage the fat already present in the ice cream base (the butterfat in cream and milk) and make it work even further for a creamier texture. But wait, there's more! Egg yolks also improve the stability of an ice cream, reducing its tendency to melt before you can get it from freezer to cone to mouth.

Most fresh mint sold in grocery stores is spearmint, but you can also use peppermint in this ice cream recipe. In fact, many mint ice creams are made with peppermint rather than spearmint. Just keep in mind that since peppermint has a higher menthol content, you'll want to use a bit less of it.

Peppermint oil produces a scent that mice do not like and makes them stay away. Many people will use peppermint oil throughout their house to keep it mice-free. Mice are pesky household critters that can devastate the home interior and gnaw through some favorite snacks hidden in the pantry.

DoTERRA peppermint essential oil is approved for internal use, so you can safely put it in your ice cream. (Not all brands of essential oil are approved for internal use, so be sure that the kind you are using is safe before adding it to your ice cream or any other food).

Combine milk, sugar, and vanilla in a medium bowl.

Use a large spoon to stir the ingredients together. Continue stirring until all of the sugar has dissolved. For the milk, any level of fat will do, whether it's fat-free, 2% or full fat. You can also experiment with chocolate milk to create chocolate ice cream.

What is the best milk for ice cream? ›

Full cream milk is the best for making homemade ice cream because of its high butterfat content of 3-4 %. Skimmed milk by contrast only has about 0.5% butterfat content. You can also use goat's milk if you like but it will add a slightly tangy taste to the ice cream.

Ice cream made without an ice cream maker typically takes 3-4 hours to freeze to a soft-serve consistency. Once it reaches that stage, you can serve it or cover it with a lid and return to the freeze until firm and scoopable.

How to Make Ice Cream in a Bag. Mix ice cream ingredients in a large ziploc bag: Pour the cream and/or half-and-half or milk into a bag with the sugar and vanilla extract (or other flavoring) and squish it all up to help dissolve the sugar. Seal the bag well, pressig out as much air as you can.

Combine milk, sugar, and vanilla in a medium bowl. Stir till sugar is dissolved. If using Ice Cream Machine: Add milk mixture to an ice cream machine and process 20 minutes or until mixture thickens. Pour into tupperware and freeze 8 hours or overnight.