Marys Famous Peppermint Ice Cream Dessert Recipes

PEPPERMINT ICE CREAM RECIPE

Steps:

• Unwrap the peppermints, then double-bag them in plastic sandwich bags. Place on a cutting board, then use a meat mallet to crush peppermints to the desired level of coarseness.
• In a heavy saucepan, whisk the egg yolks, half-and-half, sugar, and salt. Cook and stir over low heat until the mixture reaches 160 degrees F and coats the back of a metal spoon. Remove from the heat and let sit for a few minutes.
• Stir in the milk, vanilla, and peppermint extract. Chill the mixture thoroughly in the refrigerator.
• Once cooled, freeze the mixture in the ice cream maker according to the manufacturer's instructions. A few minutes before the freezing cycle is finished, add in the crushed peppermints.
• Put in an airtight plastic container and place in the freezer for at least 1 hour, preferably several hours.
• Serve frozen, and enjoy!

PEPPERMINT ICE CREAM DESSERT RECIPE

Steps:

• Combine Oreo crumbs and butter in a large bowl and mix well. Press into an ungreased 9x13.
• Spread ice cream over crust; top with whipped topping. Cover and freeze for at least 4-6 hours.
• Drizzle with hot fudge and crushed candy canes right before serving. ENJOY!

PEPPERMINT ICE CREAM

Steps:

• Whip the heavy cream in a medium sized bowl with a hand held or stand up mixer until stiff peaks are formed.
• In a separate bowl, stir together the sweetened condensed milk with the mint extract. Gently fold the whipped cream into the sweetened condensed milk mixture and add in the food coloring.
• Stir until combined and the mixture is the color that you prefer. Add in the crushed peppermint candy (reserve some for topping) and gently fold again until the candy is evenly distributed throughout the ice cream mixture.
• Pour the ice cream mix into a 9×11 loaf pan and sprinkle the remaining crushed candy on top of the ice cream mixture in the loaf pan.
• Allow the ice cream to set in the freezer for 4-6 hours before serving. Then the ice cream is ready to serve and enjoy!

PEPPERMINT ICE CREAM

Steps:

• In a large saucepan, heat half-and-half cream to 175°; stir in sugar and salt until dissolved. Whisk a small amount of the hot mixture into the eggs. Return all to the pan, whisking constantly. Cook over low heat until mixture is just thick enough to coat a metal spoon and a thermometer reads at least 160°, stirring constantly. Do not allow to boil. Remove from heat immediately., Quickly transfer to a large bowl; place bowl in a pan of ice water. Stir gently and occasionally for 2 minutes. Stir in cream and vanilla. Press plastic wrap onto surface of custard. Refrigerate several hours or overnight., Fill cylinder of ice cream freezer; freeze according to the manufacturer's directions. Transfer ice cream to freezer containers, allowing headspace for expansion. For each batch, stir in some of the peppermint candy. Freeze 2-4 hours or until firm.

FROZEN PEPPERMINT DELIGHT

Steps:

• In a large bowl, combine cookie crumbs and butter. Press into an ungreased 13x9-in. dish. Spread ice cream over crust; top with whipped topping. Cover and freeze until solid. May be frozen for up to 2 months. , Just before serving, drizzle with hot fudge topping and sprinkle with peppermint candy.

PEPPERMINT STICK ICE CREAM WITH HOT FUDGE SAUCE

Steps:

• Combine milk, cream, and 1/2 cup sugar for ice cream in a medium pot over medium heat; bring to a simmer.
• Meanwhile, stir together egg yolks, remaining 1/4 cup sugar, and salt in a small bowl.
• Pour some of the hot milk-cream mixture into the egg yolk mixture, whisking quickly to avoid scrambling the eggs. Pour the mixture back into the saucepan. Whisk and cook until custard coats the back of a spoon and does not flow when you run a finger through it, about 3 minutes.
• Transfer custard to a clean bowl and refrigerate until cold, at least 2 hours but preferably overnight.
• Remove custard from the refrigerator and stir in peppermint extract and food coloring. Pour mixture into an ice cream maker and freeze according to manufacturer's instructions, about 20 minutes; add crushed candy canes at the end of the churning time, or right before. Transfer to an airtight container and freeze until firm, about 4 hours.
• Combine cream, corn syrup, and sugar for hot fudge sauce in a medium saucepan. Sift in cocoa powder, stir, and bring to a boil over medium-high heat. Add chocolate, reduce heat to medium. Simmer, stirring occasionally with a wooden spoon, until completely melted. Remove from the heat and stir in butter, vanilla, and salt.
• Place a scoop of peppermint ice cream into a bowl, dribble on some hot fudge sauce, and sprinkle with additional crushed candy canes.

MARY'S 'FAMOUS' PEPPERMINT ICE CREAM DESSERT

Steps:

• Crush vanilla wafers.
• Melt butter.
• Mix wafers, butter, and powdered sugar together. Spread 2/3 of mixture in bottom of 9X13 (or slightly larger) pan.
• Melt sweet and milk chocolate in a double boiler.
• Beat egg yolks, add to melted chocolate and remove from heat.
• Beat egg whites until stiff, add to chocolate mixture.
• Pour 2/3 of chocolate sauce over wafer mixture.
• Sprinkle with chopped nuts.
• Carefully spread softened ice cream (Mary's recipe says to cut in sticks and lay on top of nuts, but that kind of box is hard to find anymore). I use a wide spoon and put fairly thin chunks across the surface, then smooth it out a little to make sure all the chocolate is covered.
• Pour rest of chocolate sauce over the ice cream.
• Sprinkle with remaining wafer mixture.
• Freeze at least overnight or for a few days. Remove from freezer shortly before serving to make it easier to cut.