Peppermint Mocha Chip Ice Cream Recipes

HOT PEPPERMINT MOCHA

Steps:

• 1. HEAT Coffee-mate, chunks and water in medium saucepan over medium-low heat, stirring frequently, until hot and chocolate is melted.
• 2. Stir in vanilla extract.

MOCHA CHIP ICE CREAM

Steps:

• In a small sauce pan, heat the cream and instant coffee granules over medium-low heat. Stir occasionally until granules have dissolved. Remove from heat. Allow to cool thoroughly.
• Combine the heavy cream mixture with the milk, milk powder, superfine sugar, vanilla extract, and salt. Whisk until the sugar is dissolved.
• Pour into the ice cream machine and mix per manufacturer's instructions, adding the chocolate chips about halfway through mixing.

PEPPERMINT-MOCHA MARTINI

Steps:

• Combine crushed candies and cookies in a shallow dish. Moisten the rims of two cocktail glasses; turn them upside down and dip into mixture to coat.
• Pour vodka, coffee liqueur, milk, and espresso into a cocktail shaker. Fill with ice, then shake until frosty. Pour into glasses and serve.

PEPPERMINT MOCHA CUPCAKES

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Line 2 cupcake pans with paper liners.
• Mix espresso powder and hot water in a measuring cup until powder is dissolved. Set aside.
• Whisk flour, cocoa powder, baking powder, baking soda, and salt together in a bowl until well combined.
• Cream butter, brown sugar, and white sugar in a large bowl with an electric mixer until light and fluffy. Beat in egg until thoroughly combined. Mix in espresso mixture, vanilla, and peppermint extract. Add in 1/3 of the dry ingredients and mix until just combined. Mix in cooled coffee until just combined. Stir in another 1/3 of the dry ingredients until just combined. Mix in buttermilk until just combined. Stir in remaining dry ingredients until just combined. Do not overmix. Fold in chocolate chips.
• Spoon batter into the prepared cups, filling each line just over 1/2 full.
• Bake in the preheated oven until cupcakes spring back lightly when touched, 15 to 20 minutes. Cool a few minutes in the pan before removing to a wire rack to cool completely.

PEPPERMINT MOCHA CHIP ICE CREAM

Steps:

• Gently beat eggs.
• Combine milk, sugar and eggs in large saucepan.
• Cook over low heat, stirring constantly, until mixture thickens and coats spoon (160°); about 15 minutes. (I tend to watch the clock more than the temperature.)
• Remove from heat.
• Stir in creamer.
• Chill.
• Pour into ice cream maker and prepare according to directions.
• In the last few minutes of ice cream freezing add 1 Cup of chopped Andes Mints (or whatever the timing your ice cream machine directions suggests).
• Notes.
• I have an ice cream maker attachment to my KitchenAid mixer and would recommend the attachment to everyone. I took a standard and easy ice cream recipe and modified it to fit my tastes. If you would like to make plain vanilla add 2 Cups of 1/2 n 1/2 and 1 T vanilla instead of the creamer. If you want to make it a little less minty you could add 1 C of mini-chocolate chips instead of the Andes Mints.