Pink Peppermint Stick Ice Cream Recipes

PEPPERMINT STICK ICE CREAM

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.

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.

PINK PEPPERMINT STICK ICE CREAM

Steps:

• 1) In a large mixing bowl blend together the cream and milk. Add the eggs and sugar, whisking until the mixture begins to thicken. 2) Add the vanilla pudding mix or pastry cream filling mix and whisk until dissolved. 3) Stir in the peppermint oil and crushed candy canes, and continue to stir for about 1 minute. This will allow the smallest pieces of candy to dissolve and begin to turn the mixture pink. 4) If you want the ice cream to be brighter pink, add a few drops of food coloring. 5) Chill the ice cream base for 2 hours minimum, or up to overnight. A cold base will freeze faster, resulting in a smoother ice cream. 6) Freeze the base in your ice cream maker according to the manufacturer's directions. If desired, add extra crushed peppermints or more candy cane bits to the mix during the last 5 minutes of freezing.

PEPPERMINT STICK ICE CREAM WITH HOT FUDGE SAUCE

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.

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 STICK ICE CREAM DRINK

Steps:

• Add ice cream and milk to blender. Blend until smooth.
• Divide into 2 glasses.

PEPPERMINT STICK DESSERT

Steps:

• In a small saucepan, combine crushed candy and cream. Cook over low heat until candy is melted, stirring occasionally. , In a small bowl, sprinkle gelatin over water; let stand for 1 minute. Stir into hot peppermint mixture until dissolved. Refrigerate until mixture begins to set, about 20 minutes. Fold in whipped cream., Crush 3 chocolate wafers; set aside for garnish. Line a 1-1/2-qt. serving bowl with 12 wafers. Top with half of the peppermint mixture. Repeat layers. Sprinkle with chocolate crumbs. Refrigerate for at least 8 hours. If desired, sprinkle with additional crushed peppermint candy just before serving.