York Peppermint Patty Ice Cream
Did you know that last month was National Ice Cream Month? And the third Sunday in July is National Ice Cream Day?! Clearly, I missed the boat a bit for this post. BUT, I can say that my ever amazing ice cream maker has been getting a good workout this summer. Most recently, we made one of my favorites – York Peppermint Patty ice cream.
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A few years ago, my mom started raving about this new Cuisinart ice cream maker she had purchased. She said that it was incredibly easy to make homemade ice cream with it and that the ice cream turned out perfect, and delicious, every time. Shortly thereafter, she bought one for me as a gift.
My brother and his girlfriend happened to be in town visiting shortly after I received the ice cream maker. They already had one of their own, so they decided to help me break the machine in. York Peppermint Patty ice cream is what we made, and it is still one of my favorites to this day.
The ice cream maker comes with a recipe booklet that contains some great recipes to get you started. For this particular ice cream, I use the vanilla recipe as a base and simply add some pure peppermint extract to it.
Once the ingredients are mixed together, just dump them into the ice cream machine, and let it do it’s thing for about 20 minutes. While it is churning, I chop up the peppermint patties. This will get pretty sticky. So, I recommend chopping them in a single layer, and rinsing your knife off often.
After the ice cream has been churning for about 20 minutes, start adding the chopped peppermint patties in. Again, this will be pretty sticky. I like to separate the pieces as much as possible when adding them, so that the chunks are evenly distributed.
Let the ice cream churn for a couple of minutes after you have finished adding the peppermint patties, and then you can transfer it to a container of your choosing. I use two 1 quart size Tovolo Sweet Treats Tubs, and they work really well. One batch of ice cream will fill up both containers.
I also like to add a ribbon of chocolate fudge sauce. In order to do this, when transferring the ice cream to your container, simply add a layer of ice cream, then a layer of chocolate fudge sauce, and repeat.
The ice cream will be quite soft when finished churning. So, I like to pop it in the freezer for a few hours, or even overnight, before tearing into it. It will firm up nicely in the freezer, but still be scoopably soft. (Pretty sure I just made that word up, as spell check doesn’t like it…)
- 1 1/2 c. whole milk
- 1 1/8 c. granulated sugar
- 3 c. heavy cream
- 1 1/2 Tbsp. pure vanilla extract
- 1 tsp. peppermint extract
- ~20 individually wrapped york peppermint patties
- Chocolate fudge sauce
- In a medium mixing bowl, use a hand mixer on low speed (or simply hand whisk) to combine the milk and granulated sugar until the sugar is dissolved, about 1-2 minutes.
- Stir in the heavy cream, vanilla, and peppermint extract.
- Turn the machine on; pour the mixture into freezer bowl, and let mix until thickened, about 20-25 minutes.
- Chop peppermint patties while ice cream is churning.
- After about 20 minutes of churning, add the chopped patties to the churning ice cream.
- Let churn for 1-2 minutes after adding all peppermint patties.
- The ice cream will have a soft, creamy texture. If a firmer consistency is desired, transfer the ice cream to an airtight container and place in freezer for about 2 hours.