Tuesday, January 24, 2012

Candy Cane Ice Cream

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!

Recipe Note:
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.


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