Hello Bakers,
Happy Holiday Baking!
Today's recipe is the companion recipe to yesterday's Ingredient Function Friday - the topic was peppermint. We'll be using peppermint extract and crushed candy canes to create a classic peppermint ice cream.
When I was a little, we always had peppermint ice cream for dessert on Christmas Eve, which we bought at Marshall Field's - the legendary Chicago department store that had the most wonderful food hall. It was magic! And this ice cream...I looked forward to it from Thanksgiving on.
So, in this post we will make our own peppermint ice cream. I plan on using it in a tutorial on how to make Macaron Ice Cream sandwiches - that will dazzle your holiday guest. Hint: they can and should be made a day or two in advance.
A few notes on equipment. Ice cream makers - any and all will work for this recipe. If you are using the type of ice cream maker that requires the bowl insert canister to be frozen. Put it in the freezer now. It has to be in there for 24 hours. If you have questions about ice cream makers, please don't hesitate to ask. After years of working at both Sur La Table and Williams Sonoma - I have demoed all of them. You could also use liquid nitrogen if you have one of those containers that hold it. The containers are pricey, the liquid nitrogen is pretty inexpensive.
This ice cream is made with creme anglaise flavored with peppermint extract and crushed candy canes. You could call it Candy Cane Ice Cream if you like.
I hope you enjoy making this ice cream - watch for the Macaron Ice Cream Sandwich tutorial later in the week.
Happy Holiday Baking! Colette
Peppermint Ice Cream
Equipment: Ice cream maker, medium size saucepan, 3 bowls (one large enough be an ice bath), spatula, whisk, strainer, wooden spoon, container for finished ice cream put in freezer until ready to use.
Peppermint Ice Cream Mise en Place
Ingredients:
- 8 ounces, (227g) milk
- 8 ounces (227g) heavy cream
- 2 1/2 ounces (71g) sugar
- 4 egg yolks
- 2 teaspoons peppermint extract
- 1/2 teaspoon vanilla extract
- 8 candy canes - chopped fine (I used a food processor) it came out to 3 ounces - divide this in half. Half the candy will go into the ice cream base right before freezing and the rest will go in at the end.
- Heat milk to a low boil.
- Combine egg yolks and sugar.
- Pour half the milk into the egg yolks and sugar, quickly whisk to combine. Pour back into pot.
- Over low heat until it reaches 180 degrees and coats the back of a wooden spoon or spatula. Do not boil.
- Strain into a clean bowl and set over ice bath to cool. Add peppermint and vanilla extracts. Stir every so often.
- When the mixture is cold, add the first increment of crushed candy canes and pour into ice cream maker. Following the manufacturers instructions for using your ice cream machine, freeze the ice cream to soft serve consistency. Do not over churn or the mixture will break and small pieces of frozen fat globules will be visible.
- Add remaining crushed candy canes. Scrape into chilled container and freeze for 2-3 hours before serving. Ice cream will keep for five days in the freezer.
Whisked egg yolks and sugar
Adding half the milk (tempering)
Two clues that it is ready are...the foam created by whisking subsides and steam wafts off the surface - also it looks thicker - less watery