That'd Be Mint?

Serves 8 Prep Time 10 minutes  
by Tenina Holder

Well a New Year is upon us, so are a few extra kilos and the remains of Christmas folly...dozens of candy canes hanging on the tree. So in a fit of candy thrift (something that doesn't happen to me very often, nothing lasts that long!) and with the temperature hovering around 35oC (Yes dear Northern Readers, we are talking 95oF) ice cream seemed a great option. With little time remaining in my morning, this is what we got...and not bad if I say so myself, in fact, 'mint' actually!

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  • 120 Grams candy canes (mint ones)
  • 400 Grams cream
  • 200 Grams cultured buttermilk
  • 300 Grams full cream milk
  • 4 eggs
  • 170 Grams golden caster sugar
  • 35 Grams cornflour
  • 2 Teaspoons Vanilla Bean Paste Heilala vanilla bean paste BUY
  • 10 Drops doTERRA Peppermint Oil doTERRA peppermint oil BUY



Place candy canes into Thermomix bowl and chop for 1 sec/speed 6. (We want pieces, not dust)


Remove from bowl and set aside.


Insert Butterfly and place cream into Thermomix bowl. Whip 20-30 sec/speed 4 until soft peaks form. Remove from bowl and set aside with candy canes and fold through. Place in freezer.


Make custard with all remaining ingredients 8 min/80ºC/speed 4.


Cool in water bath until room temperature is reached.


Blend through whipped cream mixture 10 sec/speed 5 and freeze for several hours.


An additional candy cane as a garnish would have been perfect, but alas, we used them all in the ice-cream, which as I write has been completely eaten...{sigh}

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