PEPPERMINT ICE CREAM
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
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.
PEPPERMINT NO-CHURN ICE CREAM
No ice cream maker is required for this peppermint-packed frozen treat. The refreshing mint flavor comes from two very common candies, while mini marshmallows add an extra something special.
Provided by Food Network Kitchen
Categories dessert
Time 4h20m
Yield 12 to 14 servings
Number Of Ingredients 6
Steps:
- Put a 9-by-5-by-3-inch metal loaf pan in the freezer to chill. Put the chocolate-peppermint candies and 3/4 cup of the heavy cream in a medium saucepan over medium heat and cook, stirring frequently, until the candies are melted, about 5 minutes. Cool completely.
- Meanwhile, whip the remaining 2 cups heavy cream in a large bowl with an electric mixer on medium high until firm peaks form, about 2 minutes. Pour the condensed milk into a medium bowl and fold in 1 cup of the whipped cream with a rubber spatula until combined, then fold the lightened mixture back into the whipped cream until well blended. Gently fold in the marshmallows.
- Remove 2 tablespoons of the chocolate-peppermint candy sauce and set aside. Pour a third of the ice cream mixture into the chilled pan, then top with half of the remaining chocolate-peppermint candy sauce, add a third more of the ice cream mixture, then the remaining chocolate-peppermint candy sauce. Cover with the remaining ice cream mixture and sprinkle the crushed peppermint puffs on top. Drizzle the top with the reserved chocolate-peppermint candy sauce. Loosely cover with plastic wrap and freeze until solid and scoopable, about 3 hours and up to overnight. Serve in a cup with a candy cane if using.
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 STICK ICE CREAM
Making any ice cream at home is simple once you master one very important step: knowing when to stop cooking the custard. It should be thick enough to coat the back of the spoon. Test it by drawing a line with your finger. The edge of that line should stay straight for a few seconds without dripping. If you are at all nervous, keep an ice bath near the stove. That way you can plunge the pot into the water and stop the cooking quickly if it comes close to curdling. The recipe includes an optional bittersweet chocolate swirl that adds a sophisticated edge to this refreshing ice cream, but purists can feel free to leave it out.
Provided by Samantha Seneviratne
Categories ice creams and sorbets, dessert
Time 25m
Yield About 1 1/2 quarts
Number Of Ingredients 9
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.
Nutrition Facts : @context http, Calories 318, UnsaturatedFat 9 grams, Carbohydrate 24 grams, Fat 25 grams, Fiber 1 gram, Protein 3 grams, SaturatedFat 14 grams, Sodium 59 milligrams, Sugar 22 grams, TransFat 0 grams
CHOCOLATE PEPPERMINT ICE CREAM
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
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 ICE CREAM (ICE CREAM MAKER)
This ice cream would be great in the summer as well as dessert for a winter holiday. Cooking time is the approximate time it takes in my ice cream machine -- yours may differ.
Provided by Lvs2Cook
Categories Frozen Desserts
Time 45m
Yield 1 quart
Number Of Ingredients 4
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 CRUNCH ICE CREAM
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
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-CHUNK ICE CREAM
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
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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- Place the candy and milk in a food processor or blender and pulse until the candy is broken down and mostly dissolved into the milk.
- Whisk together the cream, sugar, vanilla, peppermint extract, and salt. Add the crushed candy and whisk until mostly combined.
- Pour into your ice cream maker and process according to the manufacturer's instruction. Serve immediately for soft serve ice cream or transfer to an airtight container and freeze until firm. Enjoy!
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