Peppermint Candy Ice Cream Recipes

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.

PEPPERMINT STICK ICE CREAM

Steps:

• In a medium saucepan, whisk together the egg yolks, sugar and salt until pale yellow. While whisking, slowly add the cream and the milk. Heat the mixture over medium-low heat, stirring constantly with a wooden spoon, until the mixture is thick enough to coat the back of the spoon or about 170 degrees on an instant-read thermometer, 10 to 12 minutes.
• Transfer the mixture through a fine-mesh sieve into a bowl to cool at room temperature. Stir in the peppermint extract. Cover and chill at least 4 hours or overnight. Set a 9-by-5-inch loaf pan in the freezer to chill.
• If adding the chocolate chunks, stir together the chocolate and vegetable oil and set aside. Churn the ice cream mixture in an ice cream machine according to manufacturer's instructions. During the last few minutes of processing, add the candy cane pieces and very slowly drizzle in the chocolate mixture. (If added too quickly, the chocolate will clump; when the ice cream has been fully churned, use a pair of kitchen shears to cut any pieces that are too large.) Transfer the ice cream to the prepared loaf pan, cover well with plastic wrap and freeze until firm.

PEPPERMINT ICE CREAM (ICE CREAM MAKER)

Steps:

• In a bowl, stir the cream and sugar together until the sugar dissolves. Add the vanilla and stir to combine.
• Set aside for about 15 minutes, stirring occasionally, to allow the flavors to blend.
• Cover and refrigerate until chilled, at least 3 hours or up to 8 hours.
• In a food processor, grind the peppermint candies by pulsing 2 or 3 times. Some of the candies will be more finely ground than others; small chunks of candy will add texture and interest to the final ice cream.
• Pour the cream mixture into an ice cream maker and freeze according to the manufacturer's instructions.
• When nearly frozen and the consistency of thick whipped cream, add the ground peppermint candies. Churn or stir just until mixed.
• Transfer the ice cream to a freezer-safe container.
• Cover and freeze until firm, at least 3 hours or up to 3 days, before serving.

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 CREAMS

Steps:

• In large bowl, whisk egg white until frothy, but not stiff. Stir in confectioners' sugar and peppermint extract. You may need to knead it with your hands. If you wish to add food coloring, knead it in, and keep kneading until the color is evenly distributed.
• Line a cookie sheet with parchment paper. Form the dough into small balls, place on cookie sheet and flatten slightly. Cover and let sit overnight in a cool, dry place, until set.

PEPPERMINT CANDY ICE CREAM

Steps:

• Place ice cream in a very large bowl. Let stand at room temperate until soft enough to stir, about 20 to 30 minutes.
• Place chocolate in a small microwave safe bowl. Cook on medium for 1 to 11/2 minutes or until just melted, stirring every 30 seconds. Stir melted chocolate and vanilla bean paste into softened ice cream. Transfer mixture to a 2-quart rectangular baking dish. Sprinkle with candies; gently swirl in with a spoon. Cover and freeze until firm, about 3 to 4 hours. Makes 10 servings.

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.

PEPPERMINT ICE CREAM

Steps:

• Combine the cream, vanilla, milk and 15ml (1 tbsp) sugar in a saucepan. Bring to the boil then remove from the heat.
• In a large bowl, whisk together the 125ml (1/2 cup) sugar and egg yolks, until the mixture has gone pale in colour and doubled in size.
• Temper hot milk into the sugar yolk mixture, by slowly adding hot milk about 60ml (1/4 cup) at a time, whisking to distribute heat. Once all the milk has been added, transfer mixture back into the saucepan.
• Place the saucepan over medium-low heat. Stir until mixture reaches nappé consistency, or 80°C (180°F) on a kitchen thermometer. Let mixture sit at this temperature for 5 minutes to pasteurise the eggs.
• Remove from heat and pour the custard into a large mixing bowl. Place the bowl into icy water and stir until the custard has cooled.
• Pour the custard, along with the peppermint extract, into an ice cream maker and churn according to your unit's instructions.
• Transfer the ice cream to a sealable container and freeze for at least 3 hours or overnight.

VEGAN PEPPERMINT ICE CREAM

Steps:

• At least the day before you want to make ice cream, make sure you place the bowl of your ice cream maker into the freezer to freeze.
• When you're ready to make your ice cream the first thing to do is make the homemade cashew milk.
• Place the cashew nuts in a bowl and pour boiling water from the kettle over the top until they're covered. Leave them to soak for one hour then drain and rinse.
• Add the soaked cashews to your blender along with the water and blend very well until you have a thick creamy milk, it's more like a cream consistency than a milk consistency, this is perfect. You will use all of this in your ice cream, it may be a little more or a little less than 2 cups, this is not an issue.
• Add your homemade cashew milk and the coconut milk to a bowl and set aside.
• Then get all your other ingredients prepared as once you start, it will move quickly.
• Add the sugar and water to a pot or saucepan and heat, stirring constantly until the sugar is melted. You will know the sugar is melted when your wooden spoon is no longer making a scratching sound against the bottom of the pot.
• Add in the chopped cacao butter and coconut oil and salt and stir in until melted.
• Pour the melted sugar/cacao butter/coconut oil mix in with the cashew and coconut milk in the bowl and add the peppermint extract.
• Use an immersion blender to get everything properly mixed. If you don't have an immersion blender then transfer the mix to a blender jug and blend and then return it to the mixing bowl.
• Place the mixing bowl into the freezer for about 15 minutes to chill. If the mix has hardened slightly along the sides of the mixing bowl after 15 minutes then just give it a stir.
• Pour the ice cream mix into your ice cream machine and churn according to manufacturer instructions until you reach soft serve consistency. This could take anywhere from 25-45 minutes.
• In the last 5 minutes of churning, when it has reached soft serve consistency but still soft enough to churn another 5 minutes, then add your crushed candy canes and let them churn with the ice cream for 5 minutes.
• Transfer the ice cream to a loaf pan and smooth down with the back of a spoon. Cover with foil and place into the freezer for at least 6 hours (or overnight) until properly set.
• Heat up an ice cream scoop by placing it in a cup of hot water and scoop your ice cream into bowls and serve.

CANDY CANE ICE CREAM

Steps:

• Heat milk, cream, sugar, and extracts together in a stove pot. Whisk until the sugar is dissolved. Don't let it boil as this can curdle the milk.Once the liquid is warm, use a mixing bowl to slowly whisk the warm cream into the egg yolks. Tempering the yolks so as not to curdle them. Don't add it all at once, or else you might end up with scrambled eggs.Remove from heat and chill it in the refrigerator.Once chilled, follow instructions on your ice cream maker.When the ice cream has begun to take on the desired consistency, add the crushed candy canes and mix them in just so they create a swirl.

PEPPERMINT CANDY ICE CREAM CAKE

Steps:

• Preheat the oven to 350 degrees F. Butter a 9-inch springform pan and line the bottom with parchment.
• Combine the melted butter and crushed wafer cookies in a medium bowl. Press the mixture into the bottom and almost up the entire side of the prepared pan. Bake for 10 minutes. Let cool completely before using.
• Fold the peppermint candies into the ice cream. Scoop the peppermint candy ice cream onto the cookie crust, packing it in tightly. Spread with an offset spatula to make a smooth top. Cover with plastic wrap and freeze until firm, 2 to 2 1/2 hours.
• Unmold the cake by running a knife around the edge, then unhinge the springform and remove. Invert the cake onto a sheet of plastic wrap and remove the bottom of the pan and the parchment. Place a serving plate on the bottom and invert once more. Keep in the freezer until ready to frost.
• Put the chocolate in a medium heatsafe bowl. Bring the heavy cream to a simmer in a small saucepan. Pour the cream over the chocolate and stir until smooth. Allow to cool 10 minutes before using.
• Frost the top and sides of the cake with the ganache and top with the crushed peppermint candies. If the cake begins to get too soft, put it back into the freezer for a few minutes.
• Freeze another 1 1/2 to 2 hours or up to overnight. Let the cake sit at room temperature for about 20 minutes before slicing and serving.

CANDY CANE ICE CREAM (PEPPERMINT ICE CREAM)

Steps:

• Crush peppermint candy, save powder too.
• Add whipping cream to bowl of stand mixer and whisk on medium-high until soft peaks form. Do not over-mix.
• Add 1/2 cup of the crushed peppermints, about 1/4 cup peppermint powder (from your crushed candy canes), peppermint extract, vanilla extract, and condensed milk and gently fold together using a spatula. Add red food coloring 1 drop at a time until you have your desired shade of pink.
• Pour the mixture into your storage container and smooth out the surface with spatula. Sprinkle remaining peppermint crumbles on top.
• Cover and freeze for 8-10 hours.