Peppermint Ice Cream Pops 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 ICE CREAM POPS

Steps:

• Microwave the chocolate in a microwave-safe bowl in 30-second intervals, stirring in between each, until melted, about 90 seconds. Stir in the coconut oil.
• Transfer 3 tablespoons of the melted chocolate to a small bowl and mix in the food coloring. With a fork or spoon, drizzle a pattern of red chocolate into each of six 3-ounce paper cups. Place in the freezer to harden, about 10 minutes.
• Add 1 tablespoon of the white chocolate to each cup. Swirl the chocolate around in the cups until evenly coated, spreading the chocolate with a spoon or small offset spatula if necessary to completely coat the cups. Return to the freezer to harden, about 10 minutes.
• Divide the ice cream among the 6 cups. Place an ice-pop stick into the middle of each cup, then cover the ice cream with the remaining white chocolate. Freeze until very firm and the chocolate is set, at least 2 hours and up to overnight.
• Peel the cups away from the pops and let stand on a plate for 5 minutes to soften slightly. Dip into the crushed peppermint candies.

10-MINUTE ICE CREAM POPS

Steps:

• Line a baking sheet with parchment paper and put in the freezer. Combine the chocolate, coconut oil and vanilla extract in a medium microwave-safe bowl. Microwave for 15 second increments, stirring with a spoon in between, until the chocolate is three-quarters of the way melted. Then stir the mixture until the chocolate melts completely. Set aside.
• Remove the ice cream pints from the freezer and discard the lid. Using a serrated knife, slice off a very thin piece from the side of the container so that it sits flat on a cutting board. With the container on its side, slice crosswise into 3 equal rounds. Remove the cardboard from each round and insert a wooden ice pop stick through the cut side. Dip into the melted chocolate and lay flat on the chilled baking sheet (see Cook's Note). Let harden in the freezer for 30 seconds and serve, or wrap individually with plastic and freeze for up to 2 weeks.

PEPPERMINT SCHNAPPS ICE CREAM

Steps:

• Fill a medium saucepan with water.
• Bring the water to a gentle simmer.
• Place a glass bowl on top of the saucepan.
• Add the milk and cream to the bowl.
• Cut the vanilla bean in half, and then scrape the seeds into the milk and cream mixture.
• Add the pieces of vanilla bean.
• Slowly bring the milk mixture to a simmer, stirring occasionally, for about 20 minutes.
• In a separate bowl add the granulated sugar and egg yolks.
• Whisk the eggs and sugar together until the mixture is smooth and pale yellow in color.
• Slowly whisk some of the hot milk mixture into the egg yolks.
• Then whisk all of the egg yolk mixture back into the bowl of milk.
• Stirring constantly, cook the milk mixture until it thickens and coats the back of a wooden spoon, about 15 more minutes.
• Pour the milk mixture through a strainer into a bowl.
• Let the custard cool to room temperature, then cover and refrigerate overnight.
• The next day, remove the custard from the refrigerator.
• Pour the chilled custard into an ice cream maker and process.
• Just before the ice cream is at the desired consistency, pour in the peppermint extract, peppermint schnapps and crushed peppermint candies.
• Continue to process the ice cream for another 5-10 minutes.
• Note: the ice-cream will be “soft-serve” at this stage.
• You can spoon the ice cream into a bowl, cover it and place it in the freezer until ready to serve.
• Let the ice cream thaw on the counter about 5 minutes before serving.

PEPPERMINT MILKSHAKES

Steps:

• In a blender, combine milk, ice cream and extract; cover and process for 30 seconds or until smooth. Stir in 1/4 cup peppermint candies. Pour into chilled glasses. Top with whipped cream and remaining peppermint candies; serve immediately.

PEPPERMINT ICE CREAM

Steps:

• Warm the milk, sugar, and salt in a medium saucepan. Make sure the sugar and salt completely dissolve.
• Pour the cream into a metal bowl set in a larger bowl of ice and set a medium-mesh sieve on top.
• In a separate bowl, whisk together the egg yolks. Slowly pour the warm milk into the egg yolks, whisking constantly, then scrape the warmed egg yolks back into the saucepan.
• Stir the mixture constantly over medium heat with a wooden or heatproof rubber spatula, scraping the bottom as you stir, until the mixture thickens and coats the spatula, about 5-7 minutes.
• Pour the custard through the strainer and stir it into the cream. Then stir until cool over the ice bath. Chill mixture thoroughly in the refrigerator.
• One the mixture is thoroughly chilled, add peppermint extract, a 1/4 teaspoon at a time, tasting the mixture after each addition, until you reach the desired level of peppermintiness. (Different peppermint extracts vary in strength. This recipe uses 2 teaspoons of McCormick peppermint extract.).
• Once chilled, freeze in your ice cream maker according to the manufacturer's instructions.
• Once the ice cream has been formed in the ice cream maker, it will be fairly soft. Fold in the crushed peppermint candy. Put in an airtight plastic container and place in the freezer for at least an hour, preferably several hours. If it has been frozen for more than a day, you may need to let it sit at room temperature for a few minutes to soften it before serving.

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.