Transforming Tradition: A Culinary Journey with Peppermint Bark Ice Cream

Two Scoops of peppermint bark ice cream in a bowl surrounded by chocolate cookies

A Culinary Journey: Peppermint Bark Ice Cream Delight All Year Long

Step into our kitchen and envision the scene: the air carries a crisp note, the enticing aroma of peppermint permeates the air of the

kitchen, and the unmistakable joy of Williams Sonoma peppermint bark signals the onset of the holiday season. This tradition is more than a signal; it’s a cherished part of our holiday festivities.

But wait, there’s more to the story. For my family, the love affair with peppermint bark extends far beyond the holiday season. It’s a year-round affair, a flavor that we simply can’t get enough of.  And you want to know the magical touch?

It’s the transformation of that delightful peppermint bark into a sensation – homemade peppermint bark ice cream. That’s right, a concoction that wins hearts with every single scoop.

This blog is more than just a recipe; it’s a glimpse into the love my family has for flavors, our traditions, and the simple joy we find in savoring each moment. Join me on this delightful journey into the cool world of Peppermint Bark Ice Cream, where the familiar taste of Williams Sonoma peppermint bark meets the creamy enchantment of a frozen delight.

Consider pairing this ice cream with my decadent Peppermint Bark Chocolate Cookies. Ice cream sandwich anyone?

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Peppermint Bark Ice Cream Delight All Year Long

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This creamy wonder of homemade Peppermint Bark Ice Cream is not just a frozen treat.  It’s a celebration in every bite, transcending seasons.

  • Author: Jeannie Jacobs
  • Prep Time: 30
  • Cook Time: 60
  • Total Time: 1 hour 30 minutes
  • Yield: 810 1x
  • Category: Dessert
  • Method: Freezing
  • Cuisine: American

Ingredients

Units Scale
  • 3 cups half-and-half (or 1.5 cups whole milk and 1.5 cups heavy whipping cream)
  • 6 egg yolks
  • 3/4 cup sugar
  • 1 Tbs. vanilla extract
  • 2 teaspoons peppermint extract
  • 1 cup chopped Williams Sonoma peppermint bark

Instructions

  1. In a heavy saucepan over medium-high heat, warm the half-and-half until steam begins to rise from the surface. Remove from the heat.
  2. In a heatproof bowl, whisk together the egg yolks and sugar until blended. Place a kitchen towel into a ring shape and position the bowl on top to prevent it from moving.
  3. Gradually add the hot half-and-half to the egg mixture, whisking constantly until fully incorporated.
  4. Return the mixture to the saucepan and place over medium-low heat. Cook, stirring slowly and continuously with a wooden spoon or spatula, until the custard thickens, and a finger drawn across the back of the spoon leaves a path, about 5 minutes; do not allow the custard to boil.
  5. Pour the custard through a medium-mesh sieve set over a clean bowl and stir in the vanilla. Nestle the bowl in a larger one filled halfway with ice and water and cool the custard to room temperature, stirring occasionally. Refrigerate until cold, about 1 hour.
  6. Use your Breville Smart Scoop Ice Cream Compressor: Set on the pre-cool setting and choose the “harder” ice cream setting.
  7. Add the chopped peppermint bark when indicated by the ice cream maker as an “add-on.”
  8. Transfer the finished ice cream to a container; I use the Tovolo insulated ice cream storage tub.
  9. Freeze until the ice cream is firm. This yields about 1 quart of pure delight!

Notes

Mastering the Art of Homemade Ice Cream

Invest in a reliable ice cream maker; my go-to is the Breville Smart Scoop Ice Cream Compressor, which has served me well for about 8 years. Utilize the pre-cool setting and experiment with different hardness settings to achieve your preferred texture.

The Art of Additions

Enhance your ice cream experience by adding mix-ins when prompted by your ice cream maker. In this case, the chopped peppermint bark is introduced as a delightful “add-on,” ensuring an even distribution of flavor.

Storage Matters

Preserve the creamy texture by transferring your finished ice cream to a quality container. My preferred choice is the Tovolo insulated ice cream storage tub. Freeze until firm for the perfect consistency.

Did you make this recipe?

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Enjoy wonderful peppermint treat, and let it inspire you to explore the richness of simple, elegant cooking. Whether you’re enjoying a quiet evening at home or hosting a dinner party, this soup is sure to impress and satisfy.

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