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peppermint stick ice cream with hot fudge sauce recipe-8

One of my favorite bakeries anywhere is Baked, located way over yonder, in Red Hook, Brooklyn. It’s a ways to go, since that part of Brooklyn lacks subway stops. (And it’s about 3000 miles from Paris, and no métro goes there either.) So I’m happy to hear they’re opening in Tribeca, so when I’m in New York, I can make it over there more frequently. But what’s just as good as visiting their bakery in person, is their latest book, Baked Occasions, featuring Matt Lewis and Renato Polifito’s favorite cakes, cookies, and candies, for entertaining, including during the holidays, and on other festive occasions.

Peppermint stick ice cream with hot grudge sauce

What endears me to this duo is that we share similar tastes in treats. Leafing through the book, I immediately dialed in on the recipe for Lebkuchen, those wonderful German spice cookies iced with a swirl of dark chocolate, and the Salted Caramel Soufflé, which sounds oh-so-good. But the lure of the Old-School Oatmeal Chocolate Chip Cookies (page 110) was too powerful to resist, and I gave those a go first. After mixing up the dough, while shaping the cookies for baking, I was grabbing clumps of the cookie dough and stuffing it in my face. People who actually got to taste the baked cookies should consider themselves fortunate that I had any dough leftover to bake.

Peppermint stick ice cream with hot grudge sauce

However the pièce de résistance for me was learning that they loved Peppermint Stick Ice Cream with Hot Fudge Sauce as much as I do, which was one of my childhood favorites. And I jumped at the chance to churn up a batch of it, to relive those innocent days of my youth, before life corrupted me and made me the person — for better or worse — than I am today.

As everyone who lives in America knows, we’re known for getting a jump-start on the holidays, as in, Halloween decorations showing up in stores in July. And I guess I’m no exception. (And for all you do-ahead types, this ice cream is the perfect thing to pull out of your freezer around the end of December, and you’ll feel great having one less thing to tick off your holiday dessert list.)

Peppermint stick ice cream with hot fudge sauce

Even thought Christmas isn’t for months away, I was — perhaps naïvely — hoping to find candy canes somewhere in town (which one website in France described as cannes de bonbons et de menthe poivrée – whew, that’s quite a mouthful!), and went to Thanksgiving in Paris, where the owner kindly unearthed some green and red ones, and acknowledged that she likely had some of the more classically red and white striped ones, but they were packed up somewhere. I didn’t want any green bits in my ice cream and needed to find the real deal, so I left, sans les cannes de bonbons et de menthe poivrée.

Peppermint stick ice cream with hot grudge sauce

Because I couldn’t wait to dive into this ice cream, I was able to locate some online and they showed up a few days later, ripe ‘n ready for peppermint stick ice cream.

Peppermint stick ice cream with hot grudge sauce

Because getting a delivery in Paris is a major challenge at times – to say the least – some companies resort to using relais, or relay points, where the delivery company can leave a package, and you can pick it up when it’s convenient. It’s a great idea, but mine is operated by The Grumpiest Man in Paris, which I thought I had the title of, until I’d met him. So it takes me a couple of days to work up my nerve to go in and get my packages.

Peppermint stick ice cream with hot grudge sauce

Even harder than getting a delivery in Paris, is unwrapping not entirely fresh candy canes. Honestly, whoever came up with the idea of shrink-wrapping sticky candy has never had to unwrap eight candy canes. Tip #1: Start unwrapping the candy canes for crushing before you start churning the ice cream, as the ice cream may be done if you’re as slow as I am about unwrapping candy canes. Tip #2: If you can, avoid candy canes that have been sitting in a humid, non-air conditioned warehouse somewhere in France for a year or so, as they make have gotten a little sticky, and stick mercilessly to the cling-wrap. And Tip #3: Breaking the candy canes before you unwrap them might make them easier to unwrap.

And Tip #4 is that you might want to practice your aim before adding them to the ice cream.

Peppermint stick ice cream with hot grudge sauce

All was forgiven when I tasted my first bite of peppermint stick ice cream with hot fudge sauce, which brought up a rush of happy memories. And erased a few recent less-pleasant ones, more specifically, the grumpy fellow at the package pick-up place, who I’m thinking of softening up with a container of ice cream.

But since my candy canes were a hard-won victory for me, I’m hanging onto this batch for dear life. If you’re fortunate enough to live somewhere where candy canes are readily available, I urge you to make this ice cream from Baked Occasions. And by all means, share it with friends and family — no matter what the occasion. Even if it’s just to celebrate getting a delivery of candy canes!

Peppermint stick ice cream with hot fudge sauce

Peppermint Stick Ice Cream with Hot Fudge Sauce

Adapted from Baked Occasions by Matt Lewis and Renato Poliafito I served this to French friends last night, and it was a huge hit. I wasn’t sure if they’d take to the color and flavor, but they scraped their dishes clean and requested seconds. Whether you have French friends, or others, as guests, make sure to have extra hot fudge sauce on hand. Trust me. Let’s face it, if you’re making candy cane ice cream, it’s gotta be red or pink. That’s part of the fun. In case you’re concerned about using red food coloring, you can either leave it out (which would be a shame, as that’s part of its appeal), or try a natural one. But it’s only 8 drops in a full batch of ice cream, a lot less than an order of Tandoori chicken from your favorite Indian joint. You could try it with beet juice, or check out India Tree, which makes a natural red food coloring. For the ice cream, Matt and Renato insist you use pure peppermint extract, not mint or spearmint extract. Extracts can vary in strength, so feel free to taste, and add more if desired. The team at Baked uses unsweetened chocolate, also called bitter chocolate, as a base for their thick, sticky hot fudge sauce. Unsweetened chocolate contains no sugar. If unsure, check the list of ingredients. In France, it’s called pâte de cacao (sometimes with the word pure or 100% is in there), and is available at G. Detou. Lindt makes a 99% chocolate bar, which can be used. I used crème fraîche in my hot fudge sauce, because I wanted a bit of tang in there. It’ll make a thicker sauce. Either way, the hot fudge may become rather thick if made in advance. Simply whisk in some water or milk while warming it up, to thin it out, until it’s the consistency that you like.

For the peppermint stick ice cream:

  • 1 cup (250ml) whole milk
  • 1 cup (200g) sugar
  • pinch of salt
  • 5 large egg yolks
  • 2 1/4 cups (560ml) heavy cream
  • 2 1/2 teaspoons (or more to taste) peppermint extract
  • Red food coloring
  • 3/4 cups (115g) crushed candy canes

For the hot fudge sauce:

  • 4 ounces (115g) unsweetened chocolate, chopped
  • 3 tablespoons unsalted butter, cubed
  • 1/2 cup (70g) powdered sugar
  • 1/2 cup (120g) packed dark brown sugar
  • 1/4 cup (25g) unsweetened cocoa powder
  • 3 tablespoons light corn syrup or golden syrup
  • 1/2 teaspoon kosher or sea salt
  • 3/4 cup 180ml) heavy cream or crème fraîche
  • 1 teaspoon vanilla extract
  • To make the peppermint stick ice cream, heat the milk, salt, and sugar in a saucepan.
  • Set up an ice bath by placing a 2-quart (2l) bowl in a larger bowl partially filled with ice and water. Set a strainer over the top of the smaller bowl and pour the heavy cream into the bowl.
  • In a separate bowl, stir together the egg yolks. Rewarm the milk then gradually pour some of the milk into the yolks, whisking constantly as you pour. Scrape the warmed yolks and milk back into the saucepan. Cook over low heat, stirring constantly and scraping the bottom with a heat-resistant spatula, until the custard thickens enough to coat the spatula.
  • Strain the custard into the heavy cream. Stir over the ice until cool, add the mint extract and taste, adding more if desired. Whisk in the red food coloring – since brands vary, you can add enough until it’s the color you want. (I used 8 drops of McCormick red food coloring.) Refrigerate the mixture thoroughly, preferably overnight.
  • Freeze the custard in your ice cream maker according to the manufacturer’s instructions. Add the crushed candy canes to the ice cream during the last two minutes of churning. Scrape the churned peppermint stick custard into a chilled container and freeze until ready to serve.
  • To make the hot fudge sauce, melt the chocolate and butter in a bowl set over a pan of barely simmering water, stirring until smooth.
  • While the chocolate is melting, in a medium saucepan, whisk together the powdered sugar, brown sugar, cocoa powder, corn syrup (or golden syrup), salt, and heavy cream or crème fraîche. Heat the mixture, stirring frequently, until it comes to a low boil. Continue to cook, stirring constantly, until the sauce starts to thicken, about 45 seconds. Remove from heat and whisk in the melted chocolate.


Serving: Scoop ic cream into bowls and drizzle each with a generous helping of hot fudge sauce. You can garnish the ice cream with additional bits of crushed candy canes, if you wish.
Storage: The hot fudge can be made up to one week ahead, and stored in the refrigerator. It can be rewarmed in a saucepan over low heat, adding water or milk to thin it out, if it becomes too thick.


Related Links and Recipes

Making Ice Cream Without a Machine

Tips for Making Homemade Ice Cream Softer

Ingredients for American Baking in Paris

Ice Cream Makers: Buying an Ice Cream Machine

Why and When to Use (and Not Use) Corn Syrup

Chocolate FAQs

Cocoa Powder FAQs

The Best Chocolate Sauce

Cinnamon Ice Cream

Mint Chip Ice Cream

Vanilla Ice Cream

Pumpkin Ice Crea


    • Randy Goldberg

    Wouldn’t Starlite Mints work just as well, and probably be easier to find off-season?

    • Emily @ Life on Food

    Hot fudge is the love of my life. This looks so good. I love Baked!!

    • berit

    @Randy From what I saw during my travels mint-y sweets are generally not very popular in Europe. At least in Germany we mostly associate them with cough drops. One might have more luck in Britain though :)

    • Chloe @ i heart boxes

    This looks amazing! I used to eat the Peppermint Stick ice cream from the tub when I used to live in Philadelphia and I miss it soooo much!! I’m sure home-made is even more phenomenal!
    Your experience of the point relais really made me laugh! Mine was in a tiny bar-tabac-PMU where only older men hung out and I always had to get up the courage to walk in there as well…always the only woman in there!

    • Heather

    Oh glory. My favorite combo ever. Thanks for the beautiful pics- I can almost smell that peppermint and fudge through my screen…

    I need to see if we have relay points here in Italy, I have the hardest time getting packages delivered too.

    • Linn

    I’ve got to make this and have a party now(!)…Christmas in October and it’s still 90 degrees in south Texas….

    • Susan B.

    Peppermint stick ice cream with hot fudge sauce was my family’s traditional Christmas dessert when I was a kid. We would buy Friendly’s ice cream, which was only available in December, and make our own hot fudge sauce. My husband isn’t a fan of peppermint stick, but our kids are. Sometimes I even make choux pastry and offer guests their choice of ice creams for profiteroles with the hot fudge. And here I am reading this at 7:30 am and all I want for breakfast is a big bowl of peppermint stick with hot fudge…..

    • David
    David Lebovitz

    Susan B: I was going to mention Friendly’s, but didn’t know if anyone would get the reference. Especially since it was bought out and they changed the whole thing entirely, and doesn’t resemble the wonderful previous Friendly’s shop. (Remember the revolving ice cream sign, with the colonial roof, where they’re put the slats with the flavors of the day listed on them?)

    berit: Interestingly, I asked my French friends about that last night, when I said that mint and chocolate weren’t usually combined in France. They said there were some new chocolate tablets with mint in them available in supermarkets. (And in terms of mint candies, the only ones I see regularly are Vichy mints.) They said the combination was often British, perhaps because of After Eight mints that you see in Paris in grocery stores (which I love as well) – but you’re right about not really finding a lot of mint bonbons in the candy aisle.

    • Roberta B

    Peppermint stick ice cream was and still is with 4 generations our favorite Christmas dessert. We have done all kinds of wonderful desserts, but always come back to this seasonal treat. We started making our own when standard commercial brands just did not have the rich creamy texture. But when time is at a premium at Christmas, we did make shortcuts. With premium brands, we simply took really good vanilla ice cream, softened it, and added crushed candy canes. It is slightly pink and very delicious. We are picky about the candy canes we use. They must be high quality candy from a good company. Sees Candy in the West is an example. Can hardly wait for the special treats of the season!

    • Gene

    ‘The Grumpiest Man in Paris’ – love it! I find it fascinating that people who really don’t like other people will often times take on a job or business that mandates that they’ll absolutely have to deal with the public. Glad that you worked up the courage to walk in and get your sticky candy canes. The ice cream looks terrific! It’s nice to see a holiday treat that’s not pumpkin-themed because that is all that’s happening right now here in the States…

    • Nicole

    Looks delicious! What kind of storage container do you use for storing your ice cream in the freezer?

    • Jeff

    David, it looks like you changed up your ice cream maker. Which one is the one in the photo?

    • Betsey

    I immediately thought of Friendly’s when I saw this post. A hot fudge sundae with peppermint stick ice cream was my childhood favorite. My children laughed when I told them this, so thanks for giving more credibility to my affinity for this combination. And I do remember the colonial roof sign with the slats for each flavor.

    • Becky Winkler

    This post made me laugh! I loved peppermint stick ice cream as a kid, but don’t think I ever tried it with hot fudge. I’m putting this on my list for December! Also, I can totally commiserate with the difficulties of candy cane wrapper unraveling–I remember getting really frustrated opening the ones I crushed to put onto chocolate bark last year. I like your tips, though!

    • Nicola Miller Editor of The Millers Tale

    I have some gorgeous home made peppermint essence (three types made with different varieties of peppermint plant) which will be perfect for this.

    The plant grows really easily in window boxes if you live in a flat, so I highly recommend making it yourself David.

    • Jodi

    Ice cream…my main weakness, with pumpkin and peppermint being my very favorites…I like to eat the “puffed” peppermints but I wonder if the texture might not be right? Looks delicious, David. Another good post, as always!

    • ItalianGirlCooks

    Just added Baked Occasions to my Amazon cart. Already have Baked Explorations and like the updated throw backs. Baked Occasions almost stands on its own on humor and wit (Hair of The Dog cake). Then there’s the expertise…and the pictures are fantastic!

    • Jane B in Colorado

    I’m with the folks who mention Friendly’s.Peppermint Stick Ice cream was my favorite growing up as a kid and Friendly’s had the best.You bring back great memories of sitting at the service counter with my friends from high school.
    Today I’ll get the ice cream maker out and make myself a batch.
    Next time I’m in Brooklyn I’ll definitely venture to Baked.
    Thank you, David!!

    • Susan


    I am making this right this second and have a quick question. You listed pouring the cream thru the strainer. I used organic heavy crw\eam and nothing was left in the strainer. Is this a French cream thing?

    I would love to send you fresh candy canes, please email me and I will get them to you as a thank you for this wonderful childhood memory for me as well !


      • David
      David Lebovitz

      Hi Susan: The cream doesn’t need to be strained necessarily, just poured into the bowl. (I often overturn the cream container over to the bowl and let it rest in the strainer, just to get as much out of it as I can!) Thanks for the offer to send canes but I’ve got a nice supply of ’em.

    • Jessica

    I’ve had a hard time getting myself to bake Lebkuchen at home, some very traditional ingredients require a hunt to find. I usually end up buying them. I have particular difficulty in finding the traditional Oblaten (altar bread in english? )for the very base . Any tips on substitution?

    • joan

    I just made the oatmeal cookies yesterday. It was the first thing I made from the book. They were fabulous. I love the complexity of the flavors: bourbon and molasses really add such depth. They were a big hit @ work. I am also excited about the new bakery location. Getting to Red Hook was just never convenient for me, but I will definitely go to the new bakery the next time I am in NYC.

    • Maribel Cota {Bruni’s Boulangerie}

    David I love all your ice cream recipes. And this one it’s perfect for the holiday season.
    I’ve never eaten peppermint sticks Ice cream and I’m so exciting for try this recipe.
    thanks to you and of course to Baked!

    • Michelle Beissel

    “And Tip #4 is that you might want to practice your aim before adding them to the ice cream.”

    Funniest thing I have heard all day. Hmmmm, aiming practice could entail a certain grumpy relay point guy though your idea of actually giving the finished product to him would be the far better thing to do.

    Our time in France is seventeen years and counting and not once have we found the courage to use relay points. :-)

    • Annabel

    You can now buy “candy canes” in the UK at Christmas time, although I’ve not seen them yet this year. And, I imagine, one could substitute seaside rock at other times of the year. In France, I’d be tempted to substitute Ricqlès Menthe for the peppermint extract (must buy some Ricqlès Menthe next time I go to France, I’ve run out), which would make the ice-cream nicely alcoholic….

    • Monica

    Wonder of wonders, I just made the base for peppermint gelato and I’m planning to churn it with chocolate bits tomorrow. Good thing I don’t have candy canes on hand or I would be doubly depressed that I didn’t see this sooner. It looks, sounds fantastic. I’ve tried a few recipes from Baked – all good including their awesome monster cookie recipe – but have yet to make it to Red Hook. I will have my husband bring me treats from the Tribeca location when it opens since he works nearby. : )

    • Rochelle

    This may be an iconoclastic hot fudge sauce BUT. If you like honey, try my simple hot fudge sauce:

    Warm 1 cup of a light honey in a bowl and then slowly stir in Dutch Cocoa, sifted (unsweetened) until the thickness and texture and taste suit you. It may add up to about 1 cup of cocoa. Now add 1 teaspoon or more of any liqueur you like or vanilla extract and voila, a fast tasty hot fudge. It will congeal on the ice creams just like a hot fudge cooked carefully from many ingredients. The honey, IMO, adds to the flavor. Another simpler hot fudge than the standard recipe is simply a ganache, again only 2 or 3 ingredients and delicious with the qualities of standard hot fudge.

    • Rochelle

    I should have stated that the honey or ganache hot fudge versions are served warm.

    • Kate

    Of course candy cane ice cream has to be red or pink! Otherwise, it would be plain old mint ice cream, which everyone knows has to contain chocolate chips in order to be any good :)

    This looks amazing, and I can’t wait to try once candy canes come out in the stores here. The hardest part will be deciding whether to serve it with hot fudge, as you did, or to turn them into ice cream sandwiches with homemade chocolate cookies — les sandwichs au crème glacée des cannes de bonbons et de menthe poivrée avec les biscuits au chocolat? A mouthful indeed.

    • thefolia

    This looks yummy…why not use real peppermint instead of candy canes? Happy Nesting.

    • Tracy | Pale Yellow

    Baked has been my favorite bakery in New York for years. I’ve dragged visitors on long walks and ferry rides to get their fantastic cupcakes and brownies!

    • rockyrd

    fantastic – can’t wait to start this one! the photos are a #10 on the drool factor.

    did you try putting the sticky peppermint candy canes in their wrappers in the freezer?
    I had some mini ones left over a few years ago and put them in a zip bag in the freezer. when I took them out the wrappers peeled right off.
    guess it depends what they are wrapped in too. cellophane or plastic or whatever.

    xx thanks

    • Linda H

    Don’t feel bad about the sticky cellophane wrapper on the candy canes hinting that the candy might be old. I bought the same brand last December and they were all tightly glued to the wrappers.

    • Stephanie Whitbeck

    Sounds delightful and the weather is beginning to turn toward cold so that the idea of peppermint stick ice cream is spot on.

    Crushed pepper mint sticks are always great in the ice cream, but so is crushed peppermint bark (pepper mint stick with chocolate) and the best I’ve had comes from Williams Sonoma. I always have to buy at least one of their bark when it becomes available for Christmas but when it goes on sale I buy plenty for every Christmas need and at least one tin to save for the Fourth of July!

    I never had Friendly’s peppermint stick ice cream, but I can attest that the holiday Peppermint Stick Ice Cream made by Graeter’s of Cincinnati will make you swoon. They have been making their ice creams in the same way and in the same machines for over a hundred years. (It cab be ordered packed in dry ice and mailed. Expensive that way. But em em em.)

    • Deborah

    is there an easy way to print out your recipes without having to print out the entire post? This sounds delicious!

    • Jayne

    My ALL time favorite! Best peppermint stick ice cream? Leopold’s in Savannah GA. Juice Bar in Nantucket is a close second but they were all out in September. Boo hiss!

    • Jacki

    Thanks David. This brought to mind a family favorite , Peppermint ice cream and Hot fudge in a merangue shell. The crunch added a lot.

    • Lisette

    I have a very distinct memory of eating my Howard Johnson’s peppermint stick ice cream cone in the back seat of the car. I must be about four years old. I spit each little crunchy piece into my napkin so that when the ice cream and cone are gone I can enjoy the (sticky, stuck-to-the-paper) candy. Bliss. Not sure how I never had it with fudge sauce but will surely try it now!

    • Terri @ Little Wanderings

    Wow! As an Aussie, I’ve not had nor even heard of Peppermint Stick ice-cream before. It sounds absolutely incredible; anything made by Baked (currently making my way through their first cookbook!) and endorsed by David Lebovitz has gotta be damn good!

    • Arturo

    @ deborah: cut and paste into your favorite word processor.

    • Millie | Add A Little

    This looks fantastic David! I love the combination of mint and chocolate!

    • Cat

    What I really want to know is — where did you find candy canes in Paris (totally serious about this!), especially out of season, and delivered too!?!

    We make a chocolate cupcake with mint buttercream at the shop – I always figured the French would like these as After Eight candies are in almost every supermarket here, and all our French friends seem to have them stocked at home. They are really hit or miss. I think you are either a chocolate mint person or not.

    • David
    David Lebovitz

    Cat: I got mine at My Little America, online. also sells them, and Thanksgiving on rue Saint-Paul stocks them at the holidays, although as mentioned, since it was early in the season, right now, they only have the red & green canes.

    rockyrd: Good idea! I’ll try that next time.

    thefolia: Not sure what you mean by using “real” peppermint. Do you mean chopped up mint leaves? I do make fresh mint ice cream (I linked to the recipe at the end of the post) but the fun of this ice cream is the crushed bits of candy canes, and the color (and the hot fudge sauce!)

    Michelle: Those relais points are great, because it’s a pretty sure way to get a package. The problem is that they keep changing, and the companies that use them (like Darty, Amazon, Vente Privée, etc) seem to switch around which ones they use. Mine changed once after I had ordered something and I had to go to another one, and the guy got mad at me because he said that he wasn’t the normal relais point for me. I told him that I had nothing to do with it – to take it up with the company that had shipped the item – but at least it gave me, and the woman behind me in line, a good laugh : )

    • Beth

    This sounds delicious. I love peppermint ice cream all year long, but can seldom find it. Would love to make David’s recipe and will be buying an ice cream maker but don’t know of they are all alike or some of you have an especially good brand to suggest. Thanks!

      • David
      David Lebovitz

      Much depends on your budget and how much you want to make ice cream. You can get an inexpensive Cuisinart for around $60 or one with a compressor in it for hundreds more (which is what I use, because I make a lot of ice cream) – I did a post, Ice Cream Makers: Buying an Ice Cream Machine that explains some of the differences in more detail.

    • Bebe

    Yum. Have always loved this.

    One of the most delectable desserts ever was served at a party decades ago: A home-baked cream puff shell, filled at the last minute with peppermint stick ice cream, and generously topped with hot fudge sauce. The still-crispy shell, the luscious peppermint ice cream, the rich hot chocolate fudge. Heaven!

    I can imagine those candy canes might be a challenge in France, but packages like the one in your photo are everywhere here at Christmas time and dirt cheap. I often use them as part of my tree decoration. Still have a box in the cupboard from last year.

    • Elise

    This looks so refreshing! Candy canes as is are never my favorite treat- they often end up neglected after the holidays but I think crushed up like this and topped with fudge sauce sounds amazing! definitely filing this one away for Christmas time!

    • Droelma

    After this comment I will probably get flogged with five day old overcooked spaghetti… maybe it’s because I am a multi cultural European born and raised in Germany. But just the thought of cough drop ice cream, because for me unfortunately that is what candy canes taste like and any kind of fudge makes me shudder…..I find both cloyingly sweet,,,,maybe because I have zero sweet tooth.
    I l-o-v-e a good vanilla ice cream, preferably with no more than three to four ingredients and had an ice cream that surprised me on a recent trip to Spain; Ricotta, Pine nuts and Pomegranate.
    But it really does not matter that I would not want to try this ice cream; I just thouroughly enjoy reading the post and adore as always the pictures.

    • Steve R.

    Baked in Red Hook is, indeed, great. However, even though they’re opening a branch in Manhattan, you should still shlep out to the Bklyn one so that you can also go to the Red Hook Winery, Prieto ( — chocolate, rum and Widow Jane bourbon makers) & Steve’s Key Lime Pie, all within 5 or so blocks from the bakery.

    Just a thought from the couple at your Bklyn book signing who said they had lunch in Paris with John T.

    • berit

    Hi David, you are right, minty candies are strongly associated with the British. Maybe comics like Asterix in Britain (Astérix chez les Bretons in French) helped spread this myth where they keep complaining that meat is eaten there with peppermint sauce. Curiously enough I never saw this during my travels through England and Scotland :D

    • ParisBreakfast

    I Always wanted to go to Baked but just could not fathom going all that way, so lucky Tribeccaians(?) and New Yorkers in general. Parisians have this illusion that Brooklyn is a quaint charming village instead of a mammoth huge stretch of land very spread out. For all the years I lived in in New York I could never figure out Brooklyn nor how to navigate it successfully.
    My loss. Best of luck to Parisians who venture forth.
    I wish Baked would open in Paris.= heaven.

    • lisa @

    Peppermint is a favorite for me, but my daughter is a devotee. She’s away at college now, but I’m going to hunt down some peppermint sticks for her next visit home! Thanks so much!

    • Taina

    Next time you’re in Lausanne (or Geneva), go to one of the big Manor department stores, go to the toy department, and have a look near the caisses. The one in downtown Geneva has candycanes (red and white peppermint ones, as well as many other flavours) in the displays of party favours near the caisses.

    • Kristin

    That is the only way I will eat peppermint ice cream. Sooo good! In high school, I was a short order cook at Rennebohm’s (a drugstore chain that was bought by Walgreens). Add some whipped cream and a cherry, and you have a Rennebohm’s Santa Sundae. And thank you for the laugh with tip #4! I do things like that all the time, and am glad to know that I am not alone.

    • Greg

    I’m going to try this as soon as candy canes start showing up for sale. Thought I might just color half and then swirl the red and white to create a visual candy cane connection. Great site and thanx for your always “dependable” recipes.

      • Beth

      OMG, I had forgotten about peppermint pie, which I used to make for Christmas. I can see that will be happening again this Christmas!!! I’m actually looking forward to the holidays talking about all these good peppermint recipes.

    • Phillip ||

    I have great memories as a kid of peppermint ice cream. Looks delicious!

    • Sinead

    I’ll definitely be coming back for this recipe in December, it looks so perfect for Christmas!

    • Annabel

    Berit – not peppermint sauce! Mint sauce, entirely different. It is made with crushed mint leaves, vinegar and sugar, and you pour a little boiling water on it to bring out the flavour. Actually, most people buy theirs ready-made, I suspect, but it is very easy to make at home. And it is delicious with roast lamb.

    • Kathleen

    As kids, we used to talk about peppermint stick ice cream coming to Friendly’s all year. I’ll have to make this sooner than December this year! I keep my candy canes in the freezer and then they don’t get sticky (and take up very little room).

    • Nick Barknot

    That peppermint stick ice cream looks beyond delicious.

    David, is it possible to make ice cream using only whole milk, eggs and sugar? Sometimes I have an abundance of whole milk at home and I would love to make some version of ice cream without going out to get cream. I’ve made great ice cream before using milk and cream but wonder what the result would be using whole milk alone as the dairy base. I would appreciate your comments and guidance on this. Merci bien.

    • Karen

    I was so delighted recently when I saw candy canes in a store (they’re not widely available here in Germany. I immediate thought of your ice cream recipe, which I have wanted to make. Imagine my shock and disappointment when I got my hoard home and saw that they are strawberry flavored! No ice cream, and I particularly dislike artificial strawberry flavors. Oh well, they’ll look cute on my Christmas tree.

    • The Food Hound

    I have been on the hunt for the perfect peppermint stick ice cream for YEARS! I have always been disappointed! You are the ice cream master (I use your base recipe all.the.time) and I cannot WAIT to try this!!


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