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Cuisinart White Chocolate Peppermint Ice Cream

Cuisinart White Chocolate Peppermint Ice Cream
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This creamy, indulgent White Chocolate Peppermint Ice Cream blends the richness of white chocolate with the refreshing crunch of peppermint candies. Perfect for the holidays or any time you want a cool, festive dessert, this recipe is made effortlessly with a Cuisinart ice cream maker.

Ingredients

Scale

For the Ice Cream Base:

  • 1½ cups heavy cream, divided
  • 3 tablespoons nonfat milk powder
  • 1 cup white chocolate, chopped (or white chocolate peppermint chunks)
  • 1½ cups whole milk
  • ¾ cup granulated sugar
  • ⅛ teaspoon kosher salt
  • 6 large egg yolks
  • 1 teaspoon peppermint extract

For Mix-ins:

  • 10–12 crushed peppermint candies or 4–5 crushed candy canes

Instructions

Step 1: Prepare the White Chocolate Mixture

  1. Heat ¾ cup heavy cream and milk powder in a saucepan over medium heat until it simmers. Stir to dissolve.
  2. Pour the hot mixture over chopped white chocolate in a bowl. Stir until smooth and set aside.

Step 2: Make the Custard Base

  1. In another saucepan, heat remaining heavy cream, whole milk, sugar, and salt over medium heat until sugar dissolves (about 5 minutes). Remove from heat.
  2. Whisk egg yolks in a separate bowl. Slowly whisk in about one-third of the hot cream mixture to temper the eggs, then return the egg mixture to the saucepan.
  3. Cook over medium-low heat, stirring constantly, until thickened enough to coat the back of a spoon (or reaches ~170°F). Do not boil.

Step 3: Combine and Chill

  1. Stir the white chocolate mixture and peppermint extract into the custard base. Strain through a fine mesh sieve into a clean bowl to remove lumps. Cover with plastic wrap (touching the surface) and refrigerate for at least 4 hours or overnight.

Step 4: Churn and Freeze

  1. Pour chilled base into your Cuisinart ice cream maker and churn according to manufacturer instructions (about 20–25 minutes). Add crushed peppermint candies during the last two minutes of churning.
  2. Serve immediately for soft serve or transfer to an airtight container and freeze for firmer texture.

Notes

Serving Suggestions:

Serve scoops in bowls or cones with extra crushed candy canes on top. Pair with holiday cookies like gingerbread or shortbread for a festive dessert.

Tips & Tricks:

  • Temper eggs slowly to avoid curdling. If you’re new to custards, use an instant-read thermometer for accuracy (~170°F).
  • Straining ensures a smooth texture by removing any cooked egg bits.

Storage & Reheating:

Store in an airtight container in the freezer for up to three months. To soften, let sit at room temperature for about five minutes before scooping.

Find it online: https://icecreamin.com/cuisinart-white-chocolate-peppermint-ice-cream/