Peppermint Ice Cream Gems 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.

CHOCOLATE PEPPERMINT ICE CREAM

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.

PEPPERMINT ICE CREAM (WITH PEPPERMINT PIECES)

Steps:

• In a saucepan over medium heat, warm the milk, sugar, and salt. Make sure the sugar and salt completely dissolve.
• In a separate bowl, whisk together the egg yolks. Slowly pour the warm milk mixture into the egg yolks, whisking constantly. (Make sure you do this slowly, or the eggs will be cooked from the heat of the milk mixture).
• Scrape the egg-and-milk mixture back into the saucepan over medium heat. Stir the mixture constantly scraping the bottom as you stir, until the mixture thickens and coats the spatula. This should take 5-7 minutes.
• Pour the heavy cream into a bowl. Then, slowly pour the custard into the chilled heavy cream. Cool for about half an hour in the refrigerator.
• When the mixture is chilled, add peppermint extract. You may need more depending on your tastes and the strength of the extract you use.
• Freeze in your ice cream maker according to the manufacturer's instructions.
• Near the end of the freezing process, add in the crushed peppermint candy.
• Store in an airtight container in your freezer.

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.

PEPPERMINT CHOCOLATE-CHUNK ICE CREAM

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.