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If you’re looking for a festive, homemade dessert to brighten your holiday season, this Candy Cane Frozen Custard is the answer. This frozen treat is a holiday favorite with its creamy texture, rich vanilla custard base, and peppermint crunch from crushed candy canes. Whether you enjoy it soft-serve style or frozen to perfection, it’s a delicious way to celebrate the season.
The Chemistry of Frozen Custard
Frozen custard is all about achieving the perfect creamy texture while balancing sweetness and flavor. Here’s how it works:
- The Egg Yolks: Egg yolks give custard its rich and creamy consistency. Tempering the yolks with warm cream creates a stable mixture that thickens without curdling.
- Sugar Prevents Ice Crystals: Granulated sugar sweetens the custard and lowers its freezing point, preventing the formation of large ice crystals for a smooth texture.
- Chilling the Base: Cooling the custard base before churning ensures it freezes evenly, creating a luscious, creamy texture.
- Candy Cane Crunch: Adding the crushed candy canes at the end of churning keeps their texture intact while dispersing festive peppermint flavor throughout the custard.
What is in Candy Cane Frozen Custard?
Heavy Whipping Cream
It is high in fat, making a creamy base for the custard. You can also use heavy cream, which is slightly lower in fat than heavy whipping cream.
Whole Milk
Another primary base for the custard provides richness and a creamy texture. I do not recommend using skim milk due to its low-fat content.
Granulated Sugar
Sweetens the custard base. The heat melts it down into a syrup, adding moisture to the ice cream. Sugar also helps with naturally preserving your ice cream.
Egg Yolks
Act as thickeners and emulsifiers, making the ice cream smooth and creamy.
Vanilla Extract
When using pure vanilla extract, as opposed to imitation flavoring, it will add the deep rich flavor that everybody wants in a treat.
Candy Cane Pieces
Provides a festive crunch and beautiful pink swirls in the custard.
How do you make candy cane frozen custard?
- In a medium saucepan, combine 2 cups heavy whipping cream, 1 cup whole milk, and 1 cup whole milk, and 1 cup granulated sugar. Cook over medium heat until the mixture begins to simmer.
- While the cream mixture heats, whisk 6 egg yolks in a large mixing bowl until slightly thickened. Slowly pour 1/4 cup of warm cream mixture into the yolks, whisking constantly. Repeat this process 5 times to temper the eggs.
- Slowly pour the tempered egg yolks back into the saucepan with the remaining cream mixture, whisking constantly. Add 2 teaspoons of vanilla extract and a pinch of fine sea salt.
- Cook the mixture over medium heat, stirring constantly, until it thickens and coats the back of a spoon. Do not let it boil.
- Chill the custard. Pour the custard into a large bowl with a lid and refrigerate for at least 8 hours or up to 2 days.
- Churn the ice cream. Once chilled, churn the custard in an ice cream maker according to the manufacturer’s instructions. Add 1 cup of crushed candy canes during the final few minutes of churning.
- Soft-serve option. Serve immediately for a soft-serve texture, or transfer to a freezer-safe container for a firmer consistency.
- Traditional ice cream. Freeze for an additional 2-4 hours before serving for a more traditional frozen custard texture.
- Optional: You can also sprinkle extra candy canes on top for an extra festive touch.
Storage Tips
Store this homemade ice cream in an airtight, freezer-safe container for up to 1 week. Cover the surface with parchment paper or plastic wrap to prevent ice crystals. Keep the custard in a shallow container to freeze evenly for the best texture. You can use a loaf pan with a piece of parchment paper and cover it tightly with plastic wrap. Let the frozen custard sit at room temperature for 5-10 minutes before scooping.
Making Ahead
You can prepare the custard base up to 2 days in advance and keep it chilled until ready to churn. The frozen custard can be made a day before serving and stored in the freezer.
Recommended Products
Why make candy cane frozen custard?
Frozen custard is my upgraded version of peppermint candy cane ice cream, which I grew up buying every December. It was a childhood favorite. The older I got, the less I enjoyed the store-bought version, and I wanted to make a richer homemade version. The creamy custard base paired with the minty, crunchy bits of candy cane captures the spirit of Christmas season in every bite.
Candy cane frozen custard is the ultimate holiday dessert, combining rich, creamy custard with the festive peppermint crunch. Whether it’s a cozy night in or a Christmas party, this recipe will sweeten any celebration with this creamiest ice cream. Happy Holidays!
FAQs
What’s the difference between ice cream and frozen custard?
Frozen custard contains egg yolks, making it richer and creamier than regular ice cream.
Can I make frozen custard without an ice cream maker?
Yes! After chilling the base, pour it into a shallow, freezer-safe container. Stir every 30 minutes until frozen to break up ice crystals.
How do I crush candy canes without making a mess?
Place candy canes in a ziplock bag and crush them into small pieces with a rolling pin. This keeps the mess contained and ensures even-sized bits.
Can I substitute peppermint extract for candy canes?
Yes, you can add a few drops of pure peppermint extract to the custard base for flavor. However, the candy canes add texture and festive charm.
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Candy Cane Frozen Custard
Ingredients
- 2 cups heavy whipping cream
- 1 cup whole milk
- 1 cup granulated sugar
- 6 egg yolks
- 2 tsp vanilla extract
- 1 pinch fine sea salt
- 1 cup crushed candy canes
Instructions
- In a medium saucepan, combine heavy whipping cream, milk & sugar, place over medium heat
- Cook until simmering
- While getting the mixture up to temperature, take egg yolks in a separate bowl and whisk until a little lighter in color
- Once cream mixture is warmed, take a ¼ measuring cup and slowly pour the cream mixture into the egg yolk whole while constantly whisking. Repeat 5 times
- Once the egg yolks are tempered, slowly pour egg mixture into sauce pan while constantly whisking
- Add vanilla and salt
- Simmer until thickened, stirring constantly
- Pour mixture into a bowl with a lid and place in fridge for 8 hours to cool, or longer. This can sit in your fridge for 2 days
- Once cooled, churn in an ice cream machine until frozen
- Add the candy cane bits just before the ice cream set in the ice cream machine.
- Can enjoy like soft serve now or place in a bowl and back in the freezer for a couple hours for a more traditional frozen ice cream
Nutrition
Have you tried this recipe?
I’d love to see it! Follow @_mrs.madi_ on Instagram and tag your photos with #mrsmadi.
Carli
I LOVE this so much! It is a perfect flavor and texture.