Peppermint Cream Ice Cream
You know what every dessert needs?
Sides.
That's right. Sides. Why do steaks get sides but desserts get totally shafted? This is a major concern for us. Desserts need friends on the plate too.
We are here to be desserts' advocates...in case you weren't totally clear on whose side we were on.
And, Christmas desserts should be the most obvious candidates for sides if there ever were any. We mean, it's Christmas. For the love, get in the giving spirit already. Sheesh.
We realize, sheepishly, that we are being a bit Scrooge-like in our dessert presentation which is what motivated us to take action. Our Peppermint Fudge? So lonely.
Add some creamy, dreamy peppermint ice cream.
Peppermint Cream Ice Cream
Serves 6-8
2 cups heavy whipping cream
1 cup whole milk
5 egg yolks plus 1 whole egg (6 eggs total)
1 cup granulated sugar
pinch of salt
1 vanilla bean
1/2 teaspoon peppermint extract
6-8 regular-sized candy canes, crushed (more or less to taste)
First make the custard. In a large bowl, whisk together the eggs, sugar and salt. Set aside. Combine the cream and milk in a heavy saucepan. Split the vanilla bean lengthwise and scrape the seeds into the cream. Add the entire bean as well. Gently heat over medium heat until very hot. Do not let it boil. Remove the vanilla bean and then gradually pour the hot cream into the egg mixture, whisking furiously, to temper the eggs, until all the cream and egg-mixture are combined.
Return the custard to the saucepan and gradually heat again over medium heat, stirring often and until the custard is thickened and coats the back of a wooden spoon. Then, pour the custard into a clean bowl through a fine mesh sieve (to get out any lumpy bits). Stir in the peppermint extract. Cover tightly with plastic wrap (pushing the plastic wrap down to also cover the surface of the custard) and cool in the fridge for at least 2 hours or overnight.
Add the cooled custard to an ice cream maker and freeze according to the manufacturer's instructions, adding half the crushed candy canes about 10 minutes into the freezing cycle (the more you add the earlier in the cycle the pinker the ice cream so you can adjust timing and amount to get the pinkness you want). Fold the remaining candy canes into the ice cream just before putting into the container in the freezer. Freeze and enjoy when frosty!
Email Article
Reader Comments (5)
Oh my, this looks wonderful!!! :)
I'll bring the brownies if you bring this ice cream!
I love anything and all things peppermint. Especially when ice cream is also involved. I'll have two of these, please. Oh, any maybe one "on the side" as well!
Yum, Yum. Love peppermint ice cream. My father would treat us all to dinner at the steak house for Mom & Dad's Anniversary. For dessert it was ALWAYS peppermint ice cream. Thanks for the recipe and reminding me of some wonderful memories.
I love pepermint ice cream during the holidays (I even eat it when it's 2 degrees outsde). This ice cream looks so lucious and creamy, yum. And I think the garnishes (like hot fudge, nuts, whipped cream) could be considered dessert sides...couldn't they?