PEPPERMINT STICK ICE CREAM WITH HOT FUDGE SAUCE
The most delicious mint ice cream there is--tinted pink and studded with crushed candy canes or peppermint candies. This is bound to become your new fave. And if you top it with hot fudge sauce, you may be ruined for all other ice cream, going forward.
Provided by Jessie Sheehan
Categories Desserts Frozen Dessert Recipes Ice Cream
Time 7h
Yield 8
Number Of Ingredients 17
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.
Nutrition Facts : Calories 752.2 calories, Carbohydrate 87 g, Cholesterol 244.1 mg, Fat 41.8 g, Fiber 3.4 g, Protein 8.1 g, SaturatedFat 24.8 g, Sodium 287.9 mg, Sugar 64.4 g
PEPPERMINT CREAMS
Simple, creamy, peppermint treats you can make with just a handful of ingredients. They make a tasty homemade gift for anyone with a sweet tooth
Provided by Miriam Nice
Categories Treat
Time 35m
Yield makes 20
Number Of Ingredients 4
Steps:
- Sieve the icing sugar into a large bowl. Add a little of the egg white and a few drops of the peppermint essence and mix really well. You want the mixture to come together as a soft dough, so keep adding a little egg white until this starts to happen (you might not need to use all of it). Taste the mixture and add more peppermint essence if desired.
- Divide the mixture into 20 small balls, then flatten them gently with your fingertips into discs.
- Place baking parchment on a large board or tray and space out the discs. Meanwhile, tip the chocolate into a microwavable bowl and heat in 30 second intervals in the microwave until melted, stirring after each blast. Once melted, leave the chocolate to cool for 5-10 mins then carefully dip the peppermint creams in the melted chocolate until they are half coated. Lay them back on the baking parchment to set for 3-4 hours or overnight.
Nutrition Facts : Calories 51 calories, Carbohydrate 12 grams carbohydrates, Sugar 12 grams sugar, Protein 0.2 grams protein, Sodium 0.001 milligram of sodium
PEPPERMINT CREAMS - WITHOUT EGG
Enjoy delicious peppermint creams, suitable for those who can not eat eggs.
Provided by _liamschofield_
Time 20m
Yield Serves 3
Number Of Ingredients 0
Steps:
- Mix the cream cheese, colouring and peppermint essence together.
- Slowly add the icing sugar until stiff enough to mould with your hands.
- Roll out or flatten to a quarter of an inch thick. Then cut or form into desired shapes.
- Leave on the greaseproof paper to dry out.
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- Combine the icing sugar, egg white (if using), and double cream in a large bowl. Add a few drops of peppermint essence to taste.
- Stir everything together, until it begins to form a very stiff paste ball. If it looks too sticky, you can add more icing sugar. You need to get it to form a consistency where you can roll it out or shape it with your hands, so adding more icing sugar is fine. If the mix doesn't seem to be forming a ball, you can add a tiny bit of water or a little more cream.
- Roll out into a long tube and cut into discs. You can also just roll it into a ball and pinch off bits and flatten out. I do this. :) Place on a baking sheet covered in wax/greaseproof paper.
- Place them in the refridgerator for a few hours or over-night. If you want to be fancy, you can dip these in melted chocolate and then put them back into the fridge until it hardens.
EGG-FREE PEPPERMINT CREAMS - HEALTHY FOOD GUIDE
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4.3/5 Total Time 30 minsCategory BakingCalories 74 per serving
- 1 Mix icing sugar, milk, food colouring (if using) and essence until they stick together. Add more milk if the mixture is too powdery. Add more sugar if it’s too moist.
- 2 Dust the kitchen counter and rolling pin with icing sugar. Roll the mixture until it’s as thick as your little finger.
- 3 Dip the cutter in icing sugar and cut out small shapes (circles work best). Rework the scraps until all the mixture is used.
- 4 Set peppermint creams on wax paper to dry overnight. The following morning, turn them over to dry the underside.
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