With our score of the ice cream maker and candy canes and peppermint extract showing up on store shelves I decided to come up with my own recipe. I started with a good basic vanilla ice cream recipe which I will note at the end of this post.
I find it best to make the ice cream at least several hours before I am going to serve it so it can harden, as it comes out of the ice cream machine still fairly soft.
Don't forget to put your tub in the freezer well in advance or just store it in the freezer if you can.
Laurie's Peppermint Ice Cream
Ingredients
2 cup heavy cream
2 cup whole milk
2-3 candy canes
2 eggs yolks
1/2 cup sugar
1 tablespoon vanilla extract
1 tablespoon peppermint extract
1) Place the candy canes in a plastic bag and crush with a heavy object, I used my rolling pin.
2) Combine cream and milk in a medium saucepan over medium heat.
3) Add about half of the crushed candy canes to the milk and cream.
4) Heat until almost boiling, stirring for 5 to 8 minutes, then reduce the heat to low. The candy cane will dissolve and turn the milk a light pink color.
5) In a bowl add the egg yolks, sugar and both extracts and mix together well. This mixture will be very thick, just keep whisking it or you could even use an electric hand mixer.
6) Add four tablespoons of the hot milk/cream , one tablespoon at a time, stirring each tablespoon in fully. This helps to warm up the egg/sugar mixture so the egg yolks don't cook when you add it to the hot cream.
7) Gradually add the yolk mixture into the pan, stirring continually to prevent the egg from curdling.
8) Cook over low heat until slightly thickened, about 4 to 5 minutes. The ice cream will coat the back of the spoon.
9) Cool completely in the fridge, overnight preferably.
10) Before freezing stir well. Freeze for 20- 25 minutes. Just before it's done add the rest of the crushed candy canes and allow the machine to churn them in .
11) Remove from the freezer.
11) Transfer into a bowl to finish the freezing.
12) Enjoy the clean up.
My friend was kind enough to bring me leftover candy canes from her seasonal job. So we invited her over to sample this batch. She was quick to make friends with Maggie.
Note: Here is the basic vanilla ice cream recipe I used.
Vanilla ice cream
Ingredients
2 cup heavy cream
2 cup whole milk
1 vanilla bean, split lengthwise
2 eggs yolks
1/2 cup sugar
2 tablespoons vanilla extract
1) Combine cream and milk in a medium saucepan over medium heat.
2) Add vanilla bean and heat until almost boiling, 5 to 8 minutes.
3) Reduce to low.
4) Beat egg yolks, sugar and extract in a small bowl until smooth, it will be quite thick.
5) Add 4 tablespoons of warm milk mixture to the yolk mixture and stir well.
6) Gradually add the yolk mixture into the pan, stirring continually to prevent the egg from curdling.
7) Cook over low heat until slightly thickened, about 4 to 5 minutes.
8) Cool completely in the fridge, overnight preferably.
9) Before freezing remove the vanilla bean and stir well.
10) Freeze for 20- 25 minutes, then if desired transfer to a container and place in freezer for several hours to firm.
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