Spicy and sweet, what’s better than Peppermint Candy Cane Ice Cream? Nothing we can think of!
Do you have an ice cream machine that you’ve been dying to use? We have just the thing! We’ve whipped up our very own peppermint candy cane ice cream. And it tastes even better than it looks! Pink and with sprinkles of candy cane, you’ll really taste (and feel!) the peppermint flavor. This pretty treat is a perfect dessert after a family dinner or to celebrate a special achievement.
Now, our ingredients are simple but it does take some effort to make this delicious recipe, so make sure you’re prepared and have enough time. One thing we’ve learned through lots of experimentation is to be patient. Rushing causes most of our mistakes!
So, let’s get started! Take your yolks, sugar, cornstarch, and a dash of milk and mix them all together. Then set them aside. Take your remaining milk and bring it to a boil. Remove the milk from the heat source and then temper in the eggs. Next, return the pot with all its contents to the heat source and cook it on medium low until it reaches 82 degrees Celsius (179.6 degrees Fahrenheit) or until the mixture coats the back of a spoon. Pour the mixture into a bowl and cover it with plastic. Chill it for at least four hours to overnight.
After it’s chilled, lightly whip the cream and fold it into the mixture. Add the peppermint extract and a handful of the crushed candy canes as well. Then, freeze the mixture for thirty minutes. After the thirty minutes is up, pour it into the ice cream machine and follow the manufacturer’s instructions. Very near the end of the process, add the remaining crushed candy canes. Finally, put it into the freezer for an hour or two.
When it’s all done and ready to eat, add a few more crushed candy canes as a garnish before you serve it.
Whether you want something delicious to show off to your friends or just to treat yourself, our peppermint candy cane ice cream fits the bill!
Watch our video to see how it’s done, and leave us a comment after you’ve given it a try!
- Beat yolks, sugar, cornstarch and a dash of cold milk. Set aside.
- Boil remaining milk, remove from heat and then temper in the eggs.
- Return pot to heat and cook on medium low to 82 degrees centigrade or until it coats the back of a spoon.
- Pour into a bowl, cover with plastic, making sure the plastic touches the mixture. Chill for 4 hours or overnight.
- Lightly whip the cream and fold it into the mixture, along with the Amoretti Peppermint Extract and a handful of the crushed candy canes.
- Freeze for 30 minutes.
- Pour into ice cream machine and follow manufacturer’s instructions. Very near the end, add the remaining crushed candy canes.
- Put into the freezer for an hour or two.
- Garnish with more crushed candy canes when serving.
- The day before or just in general, store the bowl for your ice cream maker in the freezer wrapped in a plastic bag. This saves time waiting for it to freeze.
- Go slowly when tempering the egg yolks! You don’t want them to cook.
- Make sure the plastic that you use to cover the bowl in step 4 touches the mixture. This prevents ice crystals from forming while chilling.
- Adding the crushed candy canes during the last minute of churning makes sure that they are evenly distributed through your ice cream.