Friday, January 4, 2013

Candy Cane Peppermint Ice Cream

If you are anything like us, you have a ton of left over candy cane's after the holidays have passed.  Well, heck we go searching for more once everything goes on clearance.  Last year we scored big and we have been able to enjoy candy cane treats all year (and next year too).

It should come as no surprise that homemade Candy Cane Ice Cream was on the list of peppermint things to make!  What did come as a surprise was how creamy and delicious this ice cream was.  Chad and Munchkin went crazy over this ice cream.  I am surprised it lasted long enough to take a picture. 

Enjoy!  With love from our kitchen table to yours!

Looking to cure those peppermint cravings?  Check out these minty treats!  Click on the image or the link and it will open each one in a new tab.

Candy Cane Crinkle Cookies are the best peppermint cookies you will ever eat!  Chewy inside, creamy texture, loaded w/ chunks of candy cane.

Candy Cane Shooters are like a candy cane in a glass!

The Genuine Candy Cane Martini is like drinking a candy cane in liquid form. It is sweet, creamy, and packs the perfect peppermint kiss!

Just like the shake you remember but better! This Shamrock Milkshake is creamy, minty and delicious!

Candy Cane Ice Cream
2 cups half and half
2 cup heavy cream
8 large egg yolks
1 ½ cups granulated sugar
2 teaspoons vanilla extract
20 candy canes, crushed

Place the half-and-half and the heavy cream into a medium saucepan, over medium heat. Bring the mixture just to a simmer, stirring occasionally, and remove from the heat.

In a medium mixing bowl whisk the egg yolks until they lighten in color.

Gradually add the sugar and whisk to combine. Temper the cream mixture into the eggs and sugar by gradually adding small amounts, until about a third of the cream mixture has been added. Pour in the remainder and return the entire mixture to the saucepan and place over low heat.

Continue to cook, stirring frequently, until the mixture thickens slightly and coats the back of a spoon and reaches 170 to 175 degrees F.

Pour the mixture into a container and allow to sit at room temperature for 30 minutes. Stir in the vanilla extract. Place the mixture into the refrigerator and once it is cool enough not to form condensation on the lid, cover and store for 4 to 8 hours or until the temperature reaches 40 degrees F or below.

Place candy canes in food processor.  Blend until you have about ½ powder and half little candy pieces.  The powder will help flavor the ice cream.

Pour into an ice cream maker and process according to the manufacturer's directions. This should take approximately 25 to 35 minutes.  Right before it is ready to be served, pour candy cane piece into ice cream maker and allow to combine.  Serve as is for soft serve or freeze for another 3 to 4 hours to allow the ice cream to harden.

Click here for a printable version of this recipe - The Slow Roasted Italian.com 

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