Peppermint Schnapps Ice Cream

READY IN: 50mins
YIELD: 1 quart


  • 1 12
    cups whole milk
  • 1 12
  • 4
    egg yolks
  • 1
    teaspoon peppermint extract
  • 2
    tablespoons peppermint schnapps
  • 14
    cup crushed soft peppermint candy (can substitute candy canes)


  • Fill a medium saucepan with water.
  • Bring the water to a gentle simmer.
  • Place a glass bowl on top of the saucepan.
  • Add the milk and cream to the bowl.
  • Cut the vanilla bean in half, and then scrape the seeds into the milk and cream mixture.
  • Add the pieces of vanilla bean.
  • Slowly bring the milk mixture to a simmer, stirring occasionally, for about 20 minutes.
  • In a separate bowl add the granulated sugar and egg yolks.
  • Whisk the eggs and sugar together until the mixture is smooth and pale yellow in color.
  • Slowly whisk some of the hot milk mixture into the egg yolks.
  • Then whisk all of the egg yolk mixture back into the bowl of milk.
  • Stirring constantly, cook the milk mixture until it thickens and coats the back of a wooden spoon, about 15 more minutes.
  • Pour the milk mixture through a strainer into a bowl.
  • Let the custard cool to room temperature, then cover and refrigerate overnight.
  • The next day, remove the custard from the refrigerator.
  • Pour the chilled custard into an ice cream maker and process.
  • Just before the ice cream is at the desired consistency, pour in the peppermint extract, peppermint schnapps and crushed peppermint candies.
  • Continue to process the ice cream for another 5-10 minutes.
  • Note: the ice-cream will be “soft-serve” at this stage.
  • You can spoon the ice cream into a bowl, cover it and place it in the freezer until ready to serve.
  • Let the ice cream thaw on the counter about 5 minutes before serving.