Desserts
Peppermint Stick Ice Cream
Makes 2 quarts; about fourteen ½-cup servings
Peppermint Stick Ice Cream
Makes 2 quarts; about fourteen ½-cup servings
Our favorite way to use up those uneaten candy canes from the holidays.
Nutritional information per serving: Calories 295 (55% from fat)
carb. 32g
pro. 1g
fat 18g
sat. fat 13g
chol. 72mg
sod. 45mg
calc. 101mg
fiber 0g
carb. 32g
pro. 1g
fat 18g
sat. fat 13g
chol. 72mg
sod. 45mg
calc. 101mg
fiber 0g
Ingredients
- 6 ounces red-and-white-striped hard peppermint candies or candy canes, crushed,divided
- 1cup granulated sugar
- 1½cups whole milk
- pinch kosher salt
- 3 cups heavy cream
- 1tablespoon pure vanilla extract
- ¼teaspoon pure peppermint extract
Preparation
- Insert the chopping blade into the bowl of a Cuisinart® food processor. Process 2 ounces of the candies with granulated sugar on High until powdery and fine. Transfer to a medium mixing bowl. Add the whole milk and salt and whisk vigorously to dissolve peppermint candy sugar mixture. Stir in the heavy cream and extracts. Cover and refrigerate 1 to 2 hours, or overnight.
- Turn on a Cuisinart® 2-quart ice cream maker; pour the mixture into the frozen freezer bowl and let mix until thickened, about 20 to 25 minutes. Five minutes before mixing is completed, add the remaining crushed candies. The ice cream will have a soft, creamy texture. If a firmer consistency is desired, transfer the ice cream to an airtight container and place in freezer for about 2 hours. Remove from freezer about 15 minutes before serving. Top with hot fudge and additional crushed peppermint candies if desired!
*Note: The pale pink appearance of this ice cream comes from processed peppermint candies and will vary depending on the brand used. If a deeper pink is desired, add a few drops of red food coloring.
