Non Dairy Peppermint Ice Cream Food

NON-DAIRY PEPPERMINT ICE CREAM

Steps:

• Mix all ingredients together and beat till well combined. Put in ice cream machine for 30 minutes.
• Pro tip: Put a Tbsp of peppermint schnapps or vodka into the mix to keep it from freezing as solid in the freezer as the soy ice cream usually does.

PEPPERMINT ICE DREAM

Steps:

• In a large saucepan, whisk together sugar and cornstarch, then whisk in soy milk.
• Bring to a boil over medium heat, whisking frequently, and boil whisking constantly for one minute; remove from heat.
• Whisk several large spoonfuls of hot milk mixture into egg whites, then whisk egg mixture back into saucepan of hot milk.
• Return saucepan to heat and cook over medium flame, whisking constantly, until mixture returns to a boil.
• Tranfer mixture to a bowl and stir in Creme de Menthe and peppermint extract.
• Refrigerate until cold (or overnight, if desired--I find that helps it thicken up more).
• Freeze mixture in ice cream maker according to manufacturer's directions.
• Add chopped chocolate towards the end of the freezing process.

AWESOME AND EASY NON DAIRY ICE CREAM

Steps:

• Whip egg whites and sugar until stiff. Whip remaining ingredients in a separate bowl. Fold two mixtures together (do not overmix). Freeze as is.

CHOCOLATE CHIP PEPPERMINT ICE CREAM

Steps:

• Scald milk over low heat, but do not boil.
• Stir in sugar and salt until dissolved.
• Beat the egg yolks in the top part of a double boiler, but do not put over the bottom section, and the hot water, yet.
• Slowly add the milk, a little at a time, to the beaten egg yolks, being careful not to heat the eggs too quickly, and continuing to beat mixture.
• Place double boiler together, and cook over hot water, until mixture is thick and smooth.
• Chill.
• Add peppermint extract, whipping cream, and half and half.
• Fold this mixture into the custard.
• Churn freeze, adding the peppermint pieces and chocolate.
• Serve or pack in tub and place in freezer.

PEPPERMINT ICE CREAM

Steps:

• Warm the milk, sugar, and salt in a medium saucepan. Make sure the sugar and salt completely dissolve.
• Pour the cream into a metal bowl set in a larger bowl of ice and set a medium-mesh sieve on top.
• In a separate bowl, whisk together the egg yolks. Slowly pour the warm milk into the egg yolks, whisking constantly, then scrape the warmed egg yolks back into the saucepan.
• Stir the mixture constantly over medium heat with a wooden or heatproof rubber spatula, scraping the bottom as you stir, until the mixture thickens and coats the spatula, about 5-7 minutes.
• Pour the custard through the strainer and stir it into the cream. Then stir until cool over the ice bath. Chill mixture thoroughly in the refrigerator.
• One the mixture is thoroughly chilled, add peppermint extract, a 1/4 teaspoon at a time, tasting the mixture after each addition, until you reach the desired level of peppermintiness. (Different peppermint extracts vary in strength. This recipe uses 2 teaspoons of McCormick peppermint extract.).
• Once chilled, freeze in your ice cream maker according to the manufacturer's instructions.
• Once the ice cream has been formed in the ice cream maker, it will be fairly soft. Fold in the crushed peppermint candy. Put in an airtight plastic container and place in the freezer for at least an hour, preferably several hours. If it has been frozen for more than a day, you may need to let it sit at room temperature for a few minutes to soften it before serving.