Peppermint Pillow Ice Cream
Retro hard candies lend this minty frozen custard a soft pink tint.
Visions of peppermint ice cream danced in my head as I watched the delicate, tiny candy pillows—each with 16 red and white stripes—come flying out of a hulking old machine at the Hammond Candy Company factory in Denver. I imagined the slight crunch and cool flavor of the best candy I’d ever tasted wrapped in the rich frozen cream. I like ice cream best in the winter, even if it doesn’t seem to match the season.—Christopher Hirsheimer
Hammond’s peppermint pillows can be ordered online, though any intensely pepperminty hard candy (including candy canes) will work well in this recipe, which is adapted from a version that first appeared in the Kitchen section of our November/December 1994 issue.
- 1½ cup heavy cream
- 1½ cup whole milk
- 2 vanilla beans, sliced lengthwise, seeds scraped and pods reserved
- 1 cup sugar
- 3 large egg yolks
- Pinch of kosher salt
- ½ cup (2½ oz.) crushed peppermint pillows