PEPPERMINT NO-CHURN ICE CREAM
No ice cream maker is required for this peppermint-packed frozen treat. The refreshing mint flavor comes from two very common candies, while mini marshmallows add an extra something special.
Provided by Food Network Kitchen
Categories dessert
Time 4h20m
Yield 12 to 14 servings
Number Of Ingredients 6
Steps:
- Put a 9-by-5-by-3-inch metal loaf pan in the freezer to chill. Put the chocolate-peppermint candies and 3/4 cup of the heavy cream in a medium saucepan over medium heat and cook, stirring frequently, until the candies are melted, about 5 minutes. Cool completely.
- Meanwhile, whip the remaining 2 cups heavy cream in a large bowl with an electric mixer on medium high until firm peaks form, about 2 minutes. Pour the condensed milk into a medium bowl and fold in 1 cup of the whipped cream with a rubber spatula until combined, then fold the lightened mixture back into the whipped cream until well blended. Gently fold in the marshmallows.
- Remove 2 tablespoons of the chocolate-peppermint candy sauce and set aside. Pour a third of the ice cream mixture into the chilled pan, then top with half of the remaining chocolate-peppermint candy sauce, add a third more of the ice cream mixture, then the remaining chocolate-peppermint candy sauce. Cover with the remaining ice cream mixture and sprinkle the crushed peppermint puffs on top. Drizzle the top with the reserved chocolate-peppermint candy 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 using.
NO-CHURN PEPPERMINT BARK ICE CREAM
I was a no-churn ice cream skeptic, but this recipe made me a believer. It's incredibly creamy from the 2 1/2 cups of heavy cream (a little more than you'll find in other no-churn recipes). The bits of peppermint bark will linger on your tongue after the cold and creamy goodness of the rest of the ice cream melts. Pour some espresso over a scoop to make this affogato-style (and totally suitable for breakfast!).
Provided by Vallery Lomas
Categories dessert
Time 6h15m
Yield about 7 cups (fourteen 1/2-cup servings)
Number Of Ingredients 6
Steps:
- Whip the heavy cream to stiff peaks in a large bowl with an electric hand mixer (though you can whip by hand if you'd like). Set aside.
- Add the sweetened condensed milk to another large bowl. Stir in the vanilla and peppermint extracts.
- Fold the whipped cream into the condensed milk just until no streaks remain. Gently fold in the chopped peppermint bark (reserve a few pieces to sprinkle on top). Pour into a 9-by-5-inch loaf pan. Sprinkle the reserved pieces of peppermint bark on top. Cover with plastic wrap and freeze overnight, or at least 6 hours.
- Scoop the ice cream into a cup and try to not eat all of the remaining ice cream. Bonus points if you pour coffee on top.
PEPPERMINT ICE CREAM
With flecks of mint candy, this peppermint ice cream recipe is perfect for the holidays. -Berneice Metcalf, Leavenworth, Washington
Provided by Taste of Home
Categories Desserts
Time 35m
Yield 1 quart.
Number Of Ingredients 7
Steps:
- In a large saucepan, heat half-and-half cream to 175°; stir in sugar and salt until dissolved. Whisk a small amount of the hot mixture into the eggs. Return all to the pan, whisking constantly. Cook over low heat until mixture is just thick enough to coat a metal spoon and a thermometer reads at least 160°, stirring constantly. Do not allow to boil. Remove from heat immediately., Quickly transfer to a large bowl; place bowl in a pan of ice water. Stir gently and occasionally for 2 minutes. Stir in cream and vanilla. Press plastic wrap onto surface of custard. Refrigerate several hours or overnight., Fill cylinder of ice cream freezer; freeze according to the manufacturer's directions. Transfer ice cream to freezer containers, allowing headspace for expansion. For each batch, stir in some of the peppermint candy. Freeze 2-4 hours or until firm.
Nutrition Facts : Calories 416 calories, Fat 28g fat (18g saturated fat), Cholesterol 183mg cholesterol, Sodium 121mg sodium, Carbohydrate 34g carbohydrate (30g sugars, Fiber 0 fiber), Protein 5g protein.
PEPPERMINT ICE CREAM (ICE CREAM MAKER)
This ice cream would be great in the summer as well as dessert for a winter holiday. Cooking time is the approximate time it takes in my ice cream machine -- yours may differ.
Provided by Lvs2Cook
Categories Frozen Desserts
Time 45m
Yield 1 quart
Number Of Ingredients 4
Steps:
- In a bowl, stir the cream and sugar together until the sugar dissolves. Add the vanilla and stir to combine.
- Set aside for about 15 minutes, stirring occasionally, to allow the flavors to blend.
- Cover and refrigerate until chilled, at least 3 hours or up to 8 hours.
- In a food processor, grind the peppermint candies by pulsing 2 or 3 times. Some of the candies will be more finely ground than others; small chunks of candy will add texture and interest to the final ice cream.
- Pour the cream mixture into an ice cream maker and freeze according to the manufacturer's instructions.
- When nearly frozen and the consistency of thick whipped cream, add the ground peppermint candies. Churn or stir just until mixed.
- Transfer the ice cream to a freezer-safe container.
- Cover and freeze until firm, at least 3 hours or up to 3 days, before serving.
LAVENDER (OR PEPPERMINT) ICE CREAM
Steps:
- In a small, heavy saucepan, combine cream, milk, sugar, and lavender. Place over medium-high heat and, with a wooden spoon, bruise and crush the herbs against the bottom and sides of pan while bringing mixture just to a boil. Remove from heat. Set aside for 15 minutes to allow the lavender flavor to infuse the cream mixture. Strain through a fine sieve into a bowl, pressing on solids. Discard the lavender flowers.
- Whisk the eggs in a small bowl. Gradually whisk a ladleful of the cream mixture into the eggs, then pour the eggs back into the cream mixture, whisking.
- Cook over medium heat, stirring gently, for about 8 to 10 minutes or until the mixture thickens enough to coat the back of a wooden spoon. Do not boil. Transfer this mixture to a bowl, cover, and refrigerate until cold.
- Pour into ice cream maker and freeze according to manufacturer's directions.
- Peppermint Ice Cream: Substitute 1/2 cup firmly packed clean, fresh peppermint leaves (1/4 cup dried) for the lavender. Proceed as above.
- Optional: The leaves won't give up much of their green color, so you can add 1 or 2 drops of red or green food coloring. Also, you can add a handful of crushed peppermint candies just 1 second, not 2, before turning off the ice cream maker.
PEPPERMINT ICE CREAM
Provided by Emeril Lagasse
Time 9h25m
Yield about 6 cups
Number Of Ingredients 7
Steps:
- Combine the half-and-half, vanilla bean, vanilla seeds and salt in a nonreactive saucepan over medium heat. Bring just to a boil, then immediately remove the saucepan from the heat.
- In a large bowl add the sugar and egg yolks and whisk to combine. Add the half-and-half mixture, about 1/4 cup at a time, to the beaten eggs and sugar, whisking after each addition. Pour the mixture back into the saucepan and add the mint leaves. Cook over medium-low heat until mixture is thick enough to coat the back of a spoon, 5 to 6 minutes. Remove from the heat and strain through a fine mesh sieve into a clean bowl. Transfer the bowl to an ice bath and stir frequently until custard is completely cool. Refrigerate until thoroughly chilled.
- Pour the custard into an ice cream machine and follow the manufacturer's instructions for churning time. As the ice cream begins to set, sprinkle in the crushed peppermint candies. Transfer the ice cream to a freezer-safe container and freeze until firm, about 8 hours.
PEPPERMINT ICE CREAM LOAF
Make and share this Peppermint Ice Cream Loaf recipe from Food.com.
Provided by Smuckersreg
Categories Frozen Desserts
Time 15m
Yield 12 serving(s)
Number Of Ingredients 7
Steps:
- LINE 9 x 5-inch loaf pan with aluminum foil, extending foil over sides of pan. Combine cookie crumbs and butter; press firmly into bottom and halfway up sides of prepared pan.
- BLEND 1/4 cup peppermint candy and water in blender until candy dissolves.
- COMBINE sweetened condensed milk, food coloring, if desired, 1/2 cup crushed candy and peppermint liquid; mix well. Fold in whipped cream and remaining 1/4 cup crushed candy. Pour into prepared pan. Cover.
- FREEZE 6 hours or overnight. To serve, remove from pan; peel off foil and slice. Garnish as desired.
Nutrition Facts : Calories 162.3, Fat 17.6, SaturatedFat 11, Cholesterol 62, Sodium 40.6, Carbohydrate 1.1, Sugar 0.1, Protein 0.8
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