Peppermint Ice Cream

[lpstong]

My sisters mother in law has a great recipe for peppermint ice cream. She took all her left over peppermint candy from christmas and put it into her homemade ice cream. She crushed all the peppermints before putting in the ice cream. But can how I tell you of person who is not a big fan of peppermint - this flavor of ice cream is to die for. Just the right amount of peppermint. Usually in small flecks.

It is a great ice cream year round. But even better for christmas. The only thing her recipe is a secret and now has moved to another state and wont budge on sharing the goods. Does anyone have a great peppermint ice cream recipe?

[caseydbell]

This sounds great

[digbugsgirl]

I would think you could probably just soften some vanilla ice cream and mix broken pieces of candy canes in. I think I will have to try that this year. As far as homemade, I'm sure there are plenty of recipes for vanilla ice cream, and you can just add the candy canes.

Here is a recipe I found:

http://recipes.chef2chef.net/recipe-archive/46/245196.shtml

[lpstong]

Thanks for the link. Yeah she made it homemade which was really great. Soft ice cream and peppermint flakes. It sounds real good right now. Cause I'm in California and the temp spiked back up.

[mrshfromjersey]

I made peppermint bark last year and it was really good. I can imagine that the ice cream is just as yummy. I will have to try it!

[sheepsnot]

How long did it take you to get the peppermint to bark? With all this talk of food, I fell like Homer Simpson when he loosens his belt and says goodbye to his toes until spring.

[mrshfromjersey]

OY!!! Funny one. All I have to say in return is....

DOH!

[caseydbell]

this sounds great

[dvdguy]

"c'mon boy speak speak"

[Ervserver]

Grams makes peppermint ice cream cake

Crust
1/2 cup (1 stick) unsalted butter
8 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped
1 1/2 9-ounce packages chocolate wafer cookies (about 61 cookies)
Glaze
1/2 cup whipping cream
1/4 cup light corn syrup
6 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped

Filling
7 cups premium vanilla ice cream, slightly softened
1 1/4 cups coarsely crushed red-and-white-striped hard peppermint candies (about 10 ounces)
2 teaspoons peppermint extract

Red-and-white-striped hard peppermint candies, whole or broken into pieces




For crust:
Melt butter with chocolate in heavy small saucepan over low heat. Finely grind cookies in processor. Add warm chocolate mixture; blend just until crumbs are moistened. Reserve 1 cup crumb mixture in small bowl. Press remaining crumb mixture onto sides, then bottom of 9-inch-diameter springform pan with 2 3/4-inch-high sides. Freeze.
For glaze:
Bring cream and corn syrup to boil in heavy large saucepan. Remove from heat. Add chocolate; whisk until melted and smooth. Let stand until cool but still pourable, about 1 hour.

For filling:
Working quickly, mix ice cream, 1 1/4 cups crushed candies, and extract in large bowl just until blended. Spoon half of ice cream into crust; spread evenly (place remaining ice cream mixture in bowl in freezer). Sprinkle reserved 1 cup cookie crumbs over ice cream in pan; press gently. Pour 1 cup chocolate glaze over ice cream in pan. Freeze 1 hour. Top with remaining ice cream; spread evenly. Freeze until firm, about 4 hours. Stir remaining glaze over low heat just until pourable but not warm. Pour glaze over ice cream; spread evenly. Freeze overnight.

Run sharp knife between crust and pan sides to loosen cake. Release pan sides. Transfer cake to platter. Garnish cake with peppermint candies and serve.

Makes 12 servings