Peppermint Candy Cane Ice Cream

No, it is not summer, nor is it 100 degrees outside. It is wintertime. It may be snowing outside, depending on where you live. There may be stockings hanging from your fireplace mantel. Some of us are eagerly awaiting that special moment, December 25th, when we get to tear open those wrapped gifts. Most likely though, all of us are indulging in the occasional candy-cane, unless of course you are like me, in which case you are over-indulging with about three to four… to eight candy canes a day.

So, while the weather outside may not call for ice cream, there is little reason why we can’t enjoy some delicious ice cream during the holidays. In fact, those of us with ice cream makers have little reason not to make our own holiday ice cream!

On this eve of christmas, I give you a scrumptious peppermint ice cream recipe chocked-full of candy cane bits. Perfect for the days after christmas when you find yourself staring at far too many residual candy canes, or perfect as a Christmas Day dessert treat, this recipe is as simple as it gets for making ice creams. Of course, this is a delicious ice cream year-round as well.  Don’t have candy canes? Any peppermint candy should work.

Ingredients

2 1/2 cups whole milk

1 1/2 cups cream

10 egg yolks

10 ounces Sugar (about 1 1/3 cup)

1 teaspoon peppermint extract

a few drops green food coloring (if you want the green color)

10 peppermint candy canes crushed

Step One: Pour the milk and cream into a heavy-bottomed sauce pot. Heat over medium heat until scaled. Do not boil.

Step Two: In the mean time whip the egg yolks* and sugar together until light in color and fluffy.

*Instead of pouring the yolk back and forth between the split shell, try breaking the egg over your open hand, with your fingers just slightly spread apart. Most of the white should fall through your fingers right away. Yes, it may be a bit messy, but it is a very quick process.

Step Three: Tempur the egg mixture by slowly adding 1/3 – 1/2 the milk/cream mixture. Make sure you are ferociously whisking the eggs while adding the hot milk.

Step Four: Pour the tempered egg mixture back into the pot. Heat over medium-low heat, stirring constantly, until thickened slightly. It will begin to steam. Do not cook any longer than 15 minutes; Do not boil as this will scramble the eggs.

Step Five. Pour the mixture into a bowl. Add the food coloring and the peppermint extract. Stir until well combined.

Step Six. Refrigerate the mixture/batter until completely chilled, or preferably over night.*

*To ensure a creamy texture, the ice cream batter must be completely chilled. Allowing the batter to sit, or age, overnight will allow flavors to mature and develop. I definitely suggest allowing the batter to sit overnight.

Step Seven: Once completely chilled process the ice cream batter in your ice cream maker according to its instructions.

Step Eight: Add the peppermint candy cane chunks in the last two minutes.

Step Nine: Place the ice cream in a freezer container and allow to freeze several hours before serving.

Be sure to get every last ounce! Of course, there is no rule that says you can have a spoonful, or two, or three of the freshly churned ice cream before completing the freezing process.  That’s half the fun. Getting to lick the ice cream maker–figuratively speaking, using a spoon is a bit easier.

Another tip for making ice cream: keep your freezer on its coldest temperature. This will help the ice cream freeze quicker, retaining a creamier texture. I keep mine on -8 F.

Enjoy!