Peppermint Ice Cream Bonbons Recipes

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PEPPERMINT BONBONS



Peppermint Bonbons image

Provided by Food Network

Categories     dessert

Time 2h10m

Yield 24 servings

Number Of Ingredients 10

14 ounces heavy cream
4 ounces sugar
3 ounces sorbitol
2 ounces inverted sugar
1 ounce dextrose powder
1 ounce peppermint extract
1 vanilla bean, split and seeded
5 tablespoons butter
7 ounces 65-percent dark chocolate
7 ounces 38-percent milk chocolate

Steps:

  • In a large pot set over medium heat, add the cream, sugar, sorbitol, inverted sugar, dextrose, peppermint and vanilla seeds, and cook until a candy thermometer inserted in the pot reads 113 degrees F. Cool the mixture to 95 degrees F.
  • In a separate pot, heat the butter, dark chocolate and milk chocolate to melt, then cool the chocolate to 86 degrees F. Using an electric hand mixer, blend the chocolate with a little of the cream mixture. Slowly mix in the remaining cream mixture. Cool to 82 degrees F, then pipe into the bonbon molds and refrigerate until set, about 1 hour 30 minutes.

DOUBLE CHOCOLATE AND PEPPERMINT ICE CREAM SANDWICH COOKIES



Double Chocolate and Peppermint Ice Cream Sandwich Cookies image

Enjoy a taste of the season with these festive double chocolate ice cream sandwiches rolled in crushed peppermint candies. Make ice cream sandwiches with less mess using this clever hack! Use vanilla ice cream instead of peppermint if desired.

Provided by Reynolds Kitchens(R)

Categories     Trusted Brands: Recipes and Tips     Reynolds®

Time 2h5m

Yield 24

Number Of Ingredients 13

2 ½ cups flour
⅔ cup cocoa powder
1 teaspoon baking soda
½ teaspoon salt
1 cup butter, softened
¾ cup granulated sugar
¾ cup packed brown sugar
1 egg
2 ounces dark baking chocolate, finely chopped
Reynolds KITCHENS™ Parchment Paper
Reynolds KITCHENS™ Quick Cut™ Plastic Wrap
1 quart peppermint ice cream, slightly softened
⅓ cup crushed peppermint candies

Steps:

  • COMBINE flour, cocoa, baking soda, and salt in a medium bowl; set aside.
  • BEAT butter and both sugars on medium-high speed in a large bowl until light and fluffy, about 3 minutes. BEAT in the egg. Gradually ADD the flour mixture on low speed until completely blended. STIR in chopped chocolate.
  • DIVIDE dough in half. SHAPE each half into a 1 1/2-x 8-inch log. WRAP each log in Reynolds Kitchens Quick Cut Plastic Wrap. REFRIGERATE at least one hour until logs are chilled and firm enough to slice.
  • PREHEAT oven to 350 degrees F. Line cookie sheets with Reynolds Kitchens Parchment Paper. SLICE cookie logs into 1/4-inch rounds. PLACE rounds 2 inches apart on lined cookie sheets, gently reshaping edges if necessary.
  • BAKE until edges are set, 13 to 14 minutes. Cool for 2 minutes on a cooling rack. Carefully slide parchment paper with cookies onto a cooling rack; cool cookies completely on parchment paper.
  • MAKE sandwiches using your favorite pint of ice cream. Using a large knife, CUT directly through the ice cream to make clean slices. Place an ice cream round onto cookie. ROLL edges in coarsely crushed candies to decorate.
  • PLACE in a single layer in an airtight container lined with Reynolds Kitchens parchment paper. FREEZE immediately until ice cream is firm. Separate layers of cookies with sheets of parchment paper. Keep frozen until ready to serve.

Nutrition Facts : Calories 244.2 calories, Carbohydrate 34 g, Cholesterol 37.9 mg, Fat 11.5 g, Fiber 1.2 g, Protein 3.1 g, SaturatedFat 7.1 g, Sodium 180 mg, Sugar 20 g

PEPPERMINT ICE CREAM



Peppermint Ice Cream image

With flecks of mint candy, this peppermint ice cream recipe is perfect for the holidays. -Berneice Metcalf, Leavenworth, Washington

Provided by Taste of Home

Categories     Desserts

Time 35m

Yield 1 quart.

Number Of Ingredients 7

1-1/2 cups half-and-half cream
3/4 cup sugar
1/4 teaspoon salt
4 egg yolks
2 cups heavy whipping cream
4-1/2 to 6 teaspoons vanilla extract
1 to 1-1/4 cups crushed peppermint candy

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.

Nutrition Facts : Calories 416 calories, Fat 28g fat (18g saturated fat), Cholesterol 183mg cholesterol, Sodium 121mg sodium, Carbohydrate 34g carbohydrate (30g sugars, Fiber 0 fiber), Protein 5g protein.

CHOCOLATE PEPPERMINT ICE CREAM



Chocolate Peppermint Ice Cream image

Whipped cream is mixed with sweetened condensed milk, crushed fudge mint cookies, and peppermint candies, then poured into a loaf pan and frozen until firm for an easy, creamy dessert.

Provided by Eagle brand

Categories     Trusted Brands: Recipes and Tips     EAGLE BRAND®

Yield 9

Number Of Ingredients 5

2 cups heavy whipping cream
1 tablespoon vanilla extract
1 (14 ounce) can EAGLE BRAND® Sweetened Condensed Milk
2 cups coarsely crushed fudge mint cookies
1 cup finely crushed peppermint candies

Steps:

  • Beat heavy whipping cream and vanilla extract in large bowl on medium speed with electric mixer in large bowl until stiff peaks form.
  • Fold in sweetened condensed milk, cookies and peppermint candies until smooth.
  • Pour into 9 x 5-inch loaf pan or other 2-quart container; cover. Freeze 6 hours or until firm.

Nutrition Facts : Calories 613.8 calories, Carbohydrate 58 g, Cholesterol 88 mg, Fat 30.3 g, Fiber 0.6 g, Protein 3.8 g, SaturatedFat 19.2 g, Sodium 157.5 mg, Sugar 40.4 g

PEPPERMINT BON BON



Peppermint Bon Bon image

This is a frozen dessert that I always requested from my mom when I was younger. It is so delicious. Even though it's frozen I eat it all year long, even in the winter!

Provided by Shelby Jo

Categories     Frozen Desserts

Time 1h10m

Yield 1 9x13 pan, 20 serving(s)

Number Of Ingredients 7

1/2 cup butter
3 egg yolks, beaten
1 teaspoon vanilla
3 (1 ounce) chocolate squares
2 cups powdered sugar
3 egg whites, beaten stiff
1/2 gallon mint chocolate chip ice cream, slightly softened

Steps:

  • Spread a graham cracker crust in the bottom of a 9x13 pan.
  • Melt butter and chocolate. Add egg yolks, sugar and vanilla. Fold in egg whites.
  • Pour mixture over graham cracker crust. Freeze 1 hour. Spread ice cream over cooled layer and refreeze until serving.

Nutrition Facts : Calories 151.3, Fat 8.3, SaturatedFat 5, Cholesterol 42.9, Sodium 52.3, Carbohydrate 17.9, Fiber 0.2, Sugar 17.2, Protein 1.8

PEPPERMINT CRUNCH ICE CREAM



Peppermint Crunch Ice Cream image

Well, you guys, we made it. The 2016 Holiday season is officially upon us in all of its food-and-family-filled glory.

Provided by Homemade Hooplah

Number Of Ingredients 7

1 1/2 cups heavy whipping cream
1 1/2 cup milk, whole
1/2 cup granulated sugar
1 tablespoon McCormick Vanilla Extract
1/2 teaspoon McCormick Peppermint Extract
1/4 cups peppermint candy, crushed to mostly powder, plus more for topping
1 pinch salt

Steps:

  • Peppermint Crunch Ice Cream
  • In a medium bowl, whisk together milk, heavy whipping cream, granulated sugar, salt, and McCormick Vanilla and Peppermint Extracts until sugar has dissolved.
  • Pour in crushed candy cane, mixing until mostly dissolved. It's okay if the candy clumps - the ice cream maker will slowly separate them.
  • Remove ice cream bowl/attachment from freezer and attach/place it per your ice cream maker's instructions. Pour prepared ice cream mixture into the chilled bowl/attachment.
  • Churn ice cream for 30-35 minutes or until desired consistency is reached.
  • If you'd like soft ice cream, serve peppermint crunch ice cream immediately with additional crushed peppermint candy on top. If you'd like firmer ice cream, transfer the ice cream to a storage container, sprinkle the top with additional crushed peppermint candy, and let it freeze for 2-4 hours.

PEPPERMINT CHOCOLATE BONBONS



Peppermint Chocolate Bonbons image

I have not tried this recipe. I'm posting this recipe for a request from the boards. This recipe is from My Great Recipes. Although peppermint chocolate bonbons sound fancy and complicated, they are one of the simplest confections to prepare. The trick is to purchase real chocolate and then melt it over very low heat. It makes a thoughtful gift when packed in a decorative, reusable tin or box.

Provided by internetnut

Categories     Low Protein

Time 20m

Yield 24 serving(s)

Number Of Ingredients 5

1 cup real semi-sweet chocolate chips (6oz)
1/3 cup butter or 1/3 cup margarine
1/4 cup whipping cream
1 cup unsifted powdered sugar
1/4 teaspoon peppermint extract

Steps:

  • Tips: To shape the candies into uniform balls, use a #70 or smaller ice cream or sherbet scoop. For an interesting effect, roll the shaped, chilled candies in cocoa before serving.
  • Mix chocolate chips, butter and cream in a heavy saucepan.
  • Place over very low heat and stir until chips and butter are melted and mixture is smooth and thick. Remove from heat.
  • Beat in the powdered sugar until mixture is smooth again. Stir in the peppermint extract.
  • Cover and chill about 1 or 2 hours until mixture is thick enough to shape or drop into small candy cups.
  • Divide the mixture into 24 portions.
  • Drop into paper bonbon cups or first roll into small balls before placing into cups.

Nutrition Facts : Calories 84.2, Fat 5.6, SaturatedFat 3.4, Cholesterol 10.2, Sodium 19.9, Carbohydrate 9.5, Fiber 0.4, Sugar 8.7, Protein 0.4

PEPPERMINT CHOCOLATE-CHUNK ICE CREAM



Peppermint Chocolate-Chunk Ice Cream image

Categories     Ice Cream Machine     Chocolate     Dairy     Dessert     Freeze/Chill     Kid-Friendly     Frozen Dessert     Mint     Summer     Chill     Simmer     Boil     Double Boiler     Gourmet     Small Plates

Yield Makes 1 1/2 pints

Number Of Ingredients 10

For chocolate chunks
3 ounces fine-quality bittersweet chocolate (not unsweetened)
2 ounces individually wrapped red-and-white peppermint hard candies (about 1/3 cup)
2 cups heavy cream
1/2 cup milk
2 tablespoons cornstarch
1/8 teaspoon salt
3 ounces individually wrapped green-and-white or clear peppermint hard candies (about 1/2 cup)
1/2 teaspoon peppermint extract
1 or 2 drops green food coloring if using clear peppermint candies

Steps:

  • Make chocolate chunks:
  • Line a baking sheet with wax paper.
  • Chop chocolate. In a double boiler or a metal bowl set over a saucepan of barely simmering water melt chocolate, stirring until smooth. Remove top of double boiler or bowl from heat and cool chocolate. Chop mints (largest pieces should be about 1/4 inch) and stir into chocolate. Spread chocolate mixture 1/4 inch thick on wax-paper-lined baking sheet. Chill chocolate mixture until firm, about 30 minutes. Coarsely chop chocolate mixture and chill, wrapped in plastic wrap. Chocolate chunks may be made 1 week ahead and chilled.
  • In a heavy saucepan whisk together cream, milk, cornstarch, and salt until smooth and add mints. Bring mixture to a boil over moderate heat, stirring constantly, and simmer, stirring constantly, 1 minute, or until mints are dissolved and mixture is thickened. Pour mixture through a sieve into a bowl and cool. Stir in extract and, if using clear mints, food coloring. Chill mixture, its surface covered with plastic wrap, at least 3 hours, or until cold, and up to 1 day.
  • Freeze mixture in an ice-cream maker. Transfer ice cream to a bowl and fold in chilled chocolate chunks. Transfer ice cream to an airtight container and put in freezer to harden. Ice cream may be made 1 week ahead.

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