ICE CREAM

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MINTY

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Marshmallows Peppermint Candies Hot Water Heavy Whipping Cream Half and Half

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MELT & STIR

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Cool, then refrigerate the peppermint syrup until it is completely chilled, about 2 hours. Beat the heavy cream until still peaks form. Gently mix in the half and half. Stir in the chilled peppermint syrup.

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Turn the ice cream maker on and pour mixture into the freezer bowl. Churn until the ice cream is thickened. Add the remaining crushed peppermints through the ingredient spout and churn another 5 minutes.

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Serve immediately for soft serve ice cream, or ripen in the freezer for an additional 2 hours for scoopable ice cream.

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TRY THIS

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ICE CREAM

PEPPERMINT

MINTY

FLAVORS

Marshmallows Peppermint Candies Hot Water Heavy Whipping Cream Half and Half

INGREDIENTS

MELT & STIR

Place the marshmallows, crushed candy, and hot water in a large microwave-safe glass bowl. Heat for 2 minutes. Stir, and return to microwave and heat another minute and stir until smooth.

Cool, then refrigerate the peppermint syrup until it is completely chilled, about 2 hours. Beat the heavy cream until still peaks form. Gently mix in the half and half. Stir in the chilled peppermint syrup.

BEAT AND COMBINE

Turn the ice cream maker on and pour mixture into the freezer bowl. Churn until the ice cream is thickened. Add the remaining crushed peppermints through the ingredient spout and churn another 5 minutes.

CHURN

Serve immediately for soft serve ice cream, or ripen in the freezer for an additional 2 hours for scoopable ice cream.

SERVE

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