Cold Weather Ice Cream Craving?

Something about this latest cold snap—and spending a minute or two out in it—made me want to make ice cream.
Weird? Maybe.
But once the idea struck, there was no talking myself out of it. So… I did.

This is a very basic ice cream recipe. I’m sure there are a gazillion more complex versions that promise deeper flavor and silkier texture - but this one is easy, fast, and made entirely with things you probably already have in your kitchen.

I went peppermint because there was one lone candy cane left from Christmas, just sitting there… waiting to be eaten or pitched. (A quick candy cane aside: I grabbed mine from Trader Joe’s this year and was delighted to discover a ribbon of chocolate running through the center. A surprise I will absolutely be on the lookout for next year.)

Before you start, make sure the freezer bowl from your ice cream maker is frozen solid. Tip: if you’ve got the space, just keep it in the freezer all winter and be ready for spontaneous ice cream moments like this one.

Easy Vanilla (or Peppermint) Ice Cream

Whisk together:

• 2 cups heavy cream

• 1 cup whole milk

• ¾ cup sugar

• 1 tablespoon vanilla

• Pinch of salt

Cover and chill the mixture in the refrigerator for several hours or overnight.

Process according to your ice cream maker’s directions. When it reaches a soft-serve consistency, add:

• 1 large candy cane, finely crushed

Let it mix until evenly distributed, then transfer to an airtight container and freeze until it reaches your preferred consistency - anywhere from one hour to overnight.

Eating ice cream while it’s freezing outside? Highly recommended!