Peppermint Chocolate Chip Nice Cream Food

PEPPERMINT CHOCOLATE CHIP NICE CREAM

Steps:

• Peel and slice the bananas and freeze until hard (at least a couple of hours)
• Once the bananas are frozen, place in a food processor with peppermint essence and natural food coloring.
• If needed, you can add a little bit of coconut milk to help it blend easier
• Blend until smooth and a soft serve consistency.
• Add chocolate chips and stir gently to combine.
• Serve immediately or you can refreeze.

NO-CHURN PEPPERMINT-CHOCOLATE CHUNK ICE CREAM

Steps:

• Put a 9-by-5-by-3-inch metal loaf pan in the freezer to chill.
• Put 3/4 cup of the cream and 1/2 cup of the peppermint puff candies in a medium saucepan over medium heat and cook, stirring frequently, until the candies are melted, about 3 minutes. Remove from the heat and stir in 1 cup of the chocolate chunks until melted. Cool completely.
• Meanwhile, whip the remaining 2 cups cream in a large bowl with an electric mixer on medium-high speed until firm peaks form, about 2 minutes. With the mixer running, slowly pour in the condensed milk and peppermint extract and whip until combined.
• Pour half of the condensed milk mixture into the chilled loaf pan, then top with half of the chocolate sauce and half of the remaining chocolate chunks and peppermint candy. Cover with the remaining condensed milk mixture and top with the remaining chocolate chunks and peppermint candy. Drizzle with the remaining chocolate sauce. Loosely cover with plastic wrap and freeze until solid and scoopable, about 3 hours and up to overnight. Serve in a cup with a candy cane if desired.

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 CREAMS

Steps:

• Sieve the icing sugar into a large bowl. Add a little of the egg white and a few drops of the peppermint essence and mix really well. You want the mixture to come together as a soft dough, so keep adding a little egg white until this starts to happen (you might not need to use all of it). Taste the mixture and add more peppermint essence if desired.
• Divide the mixture into 20 small balls, then flatten them gently with your fingertips into discs.
• Place baking parchment on a large board or tray and space out the discs. Meanwhile, tip the chocolate into a microwavable bowl and heat in 30 second intervals in the microwave until melted, stirring after each blast. Once melted, leave the chocolate to cool for 5-10 mins then carefully dip the peppermint creams in the melted chocolate until they are half coated. Lay them back on the baking parchment to set for 3-4 hours or overnight.