Peppermint Mocha Chip Ice Cream Food

PEPPERMINT MILKSHAKES

Steps:

• In a blender, combine milk, ice cream and extract; cover and process for 30 seconds or until smooth. Stir in 1/4 cup peppermint candies. Pour into chilled glasses. Top with whipped cream and remaining peppermint candies; serve immediately.

PEPPERMINT MOCHA CHIP ICE CREAM

Steps:

• Gently beat eggs.
• Combine milk, sugar and eggs in large saucepan.
• Cook over low heat, stirring constantly, until mixture thickens and coats spoon (160°); about 15 minutes. (I tend to watch the clock more than the temperature.)
• Remove from heat.
• Stir in creamer.
• Chill.
• Pour into ice cream maker and prepare according to directions.
• In the last few minutes of ice cream freezing add 1 Cup of chopped Andes Mints (or whatever the timing your ice cream machine directions suggests).
• Notes.
• I have an ice cream maker attachment to my KitchenAid mixer and would recommend the attachment to everyone. I took a standard and easy ice cream recipe and modified it to fit my tastes. If you would like to make plain vanilla add 2 Cups of 1/2 n 1/2 and 1 T vanilla instead of the creamer. If you want to make it a little less minty you could add 1 C of mini-chocolate chips instead of the Andes Mints.

HOLIDAY PEPPERMINT MOCHA

Steps:

• In a large saucepan, heat milk over medium heat until bubbles form around sides of pan. Add cocoa mix; whisk until blended. Add espresso and heat through., Remove from heat; stir in liqueur. If desired, serve with whipped cream.

PEPPERMINT ICE CREAM (ICE CREAM MAKER)

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.

MOCHA CHIP ICE CREAM

Steps:

• In a small sauce pan, heat the cream and instant coffee granules over medium-low heat. Stir occasionally until granules have dissolved. Remove from heat. Allow to cool thoroughly.
• Combine the heavy cream mixture with the milk, milk powder, superfine sugar, vanilla extract, and salt. Whisk until the sugar is dissolved.
• Pour into the ice cream machine and mix per manufacturer's instructions, adding the chocolate chips about halfway through mixing.