This classic peppermint ice cream recipe from the Atlanta Woman’s Club Cook Book (1921) is a simple and refreshing dessert, but some old ice cream recipes seem too simple to actually be good. In this case, the texture is less creamy and more icy. The best way to describe it is that it’s denser and slightly grainy.
The original recipe does not specify the type of cream, so I’d use heavy whipping cream for the best results because it provides a richer texture than half-and-half or light cream. Also, the steps don’t explain how to dissolve the candy in the milk. You can warm the milk and crushed candy pieces, then chill after dissolving the candy. Or you could let the crushed peppermint sit in the milk in the fridge for a few hours.
A pinch of salt can balance the sweetness, and using an ice cream maker to churn the mixture will give it a lighter texture. If unchurned homemade ice cream doesn’t appeal to you, turn this vintage recipe into a peppermint milkshake. After chilling the mixture, blend it with a scoop of vanilla ice cream instead of freezing it as-is. Serve in a chilled glass topped with whipped cream and crushed peppermint candy for a festive finish.
