Tuesday, January 24, 2012
Looking for a way to get rid of all those leftover candy canes from Christmas? Give this peppermint ice cream a try; you'll need 12 candy canes (a full box) to make it, so it should put a nice dent in your candy cane stash! I found the recipe over at Amanda's Cookin' last month, and I have to agree with her statement that the amount of vanilla extract in the recipe really makes it special. I probably crushed my candy canes up a bit too fine, but the end result was still plenty tasty!
Over time, the crushed candy canes in the ice cream will dissolve into the ice cream base and lower its freezing point. When I made this ice cream, it was perfectly scoopable for quite some time. The photo above was taken probably about 3 weeks after being prepared. Ice cream, especially homemade, doesn't EVER last this long at our house. This was an anomaly for sure! I promise it's not really this melty! The ice cream also seemed to intensify in color as time passed.
Pink Peppermint Ice Cream (Yield: 2 quarts)
Recipe from Amanda's Cookin'
14 oz. can sweetened condensed milk
1 pint heavy cream
1 cup milk
1/2 tsp. peppermint extract
4 1/2 tsp. vanilla extract
5 drops red food coloring
1 cup crushed candy canes (12 canes) or peppermints
Combine condensed milk, cream, milk, extracts, and food coloring in a bowl, whisking to combine. Cover and refrigerate for a few hours (optional, but helpful for quicker freezing of ice cream). Freeze in ice cream maker according to manufacturer's instructions. Add crushed candy canes about 5 minutes before ice cream has finished churning; allow machine to mix in the candy. Transfer to a freezer container and freeze for at least a few hours before serving.